Greek risoni salad

This delicious, colourful salad will bring the taste of the Mediterranean to your next barbecue. It’s also ideal for a light lunch or quick snack in between meals.

Serves: 6

Ingredients:

• 1 ½ cups uncooked risoni
• 3 cucumbers (about 400g)
• 2 tomatoes, seeded and chopped
• 1 red onion, chopped
• 1 cup feta, crumbled
• 60g Kalamata olives, pitted and drained
• ¼ cup baby spinach

For the dressing

• 1 tbsp. lemon juice
• ¼ cup extra virgin olive oil
• ¼ cup red wine vinegar
• Ground black pepper, to taste
• Sea salt, to taste

Method:

1. Cook risoni according to packet instructions until tender, then drain and rinse under cold water. Drain again and place in a large bowl.
2. Add cucumber, tomatoes, onion, feta, olives and spinach, tossing gently to combine.
3. In a small screw-top container, add all the dressing ingredients. Shake well and drizzle over salad.
4. Serve and enjoy.

What’s your favourite salad to serve at a barbecue? Share your recipe with us in the comments below!

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