Roasted Pumpkin, Risoni & Feta Salad
Roasted Pumpkin, Risoni & Feta Salad
Rate this RecipeIngredients
- 500 g pumpkin cut into small cubes
- 2 red capsicums large, cut into chunks
- extra virgin olive oil for drizzling
- sea salt & cracked black pepper
- 1 1/2 cups risoni orzo pasta
- 2 cups baby spinach roughly chopped
- 60–80 g feta cheese crumbled
- 1/2 cup pine nuts toasted
- Dressing
- 2 tablespoons extra virgin olive oil
- 1/2 lemon juice squeezed
- handful basil leaves roughly chopped
- 1 teaspoon caster sugar or pure maple syrup
Instructions
- Preheat the oven to 200°C conventional (180°C fan-forced). Place the pumpkin and red capsicum on a baking tray. Drizzle with some olive oil, season and toss to coat. Roast for about 25–30 minutes or until the veggies are tender and slightly caramelised.500 g pumpkin, 2 red capsicums, extra virgin olive oil, sea salt & cracked black pepper
- While the veggies are roasting, cook the risoni according to packet instructions. Drain, run under cold water and set aside.1 1/2 cups risoni
- For the dressing: In a small bowl, whisk together all the ingredients. Season well.2 tablespoons extra virgin olive oil, 1/2 lemon, handful basil leaves, 1 teaspoon caster sugar
- In a large salad bowl, combine the risoni, pumpkin, capsicum and spinach. Pour over half the dressing and toss gently to coat everything evenly. Top with the feta and pine nuts. Add the remaining dressing if you think you need it.1 1/2 cups risoni, 500 g pumpkin, 2 red capsicums, 2 cups baby spinach, 60–80 g feta cheese, 1/2 cup pine nuts
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