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Pumpkin, broad bean & risoni salad
Pumpkin, broad bean & risoni salad
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Risoni, perfect for refreshing summer salads.
Ingredients:
  • 600g kent pumpkin, peeled, deseeded, cut into 2cm pieces
  • 60ml (1/4 cup) extra virgin olive oil
  • 2 tsp cumin seeds
  • 1 tsp ground coriander
  • 300g (2 cups) frozen broad beans
  • 305g (1 1/2 cups) risoni
  • 80g (1/2 cup) pine nuts
  • 100g feta, crumbled
  • 42.00 gm fresh lemon juice
  • 125.00 ml finely chopped fresh chives
Instructions:
  • Preheat the oven to 220C. Toss pumpkin in a roasting pan with 1 tablespoon oil, cumin, coriander, salt, and pepper. Roast for 30 minutes until golden, stirring occasionally. Let cool before serving.
  • Cook the broad beans in a large pot of salted boiling water for 5 minutes until tender, then cool them down under cold running water. Peel off and discard the skins before transferring to a large serving bowl.
  • Prepare the risoni in a saucepan with salted boiling water as per packet instructions until al dente. Cool it down under cold water, drain, and combine with the broad beans.
  • Start by heating a small frying pan over medium heat. Toast the pine nuts by cooking and stirring them for 2 minutes until they are nicely toasted. Next, add the toasted pine nuts, pumpkin, and feta to the risoni mixture. Drizzle lemon juice and the remaining oil over the mixture and gently toss to combine all the ingredients. Finally, sprinkle with chives and season with salt and pepper before serving immediately.

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