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Greek risoni salad

<p>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.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 ½ cups uncooked risoni</li> <li>3 cucumbers (about 400g)</li> <li>2 tomatoes, seeded and chopped</li> <li>1 red onion, chopped</li> <li>1 cup feta, crumbled</li> <li>60g Kalamata olives, pitted and drained</li> <li>¼ cup baby spinach</li> </ul> <p><em>For the dressing</em></p> <ul> <li>1 tbsp. lemon juice</li> <li>¼ cup extra virgin olive oil</li> <li>¼ cup red wine vinegar</li> <li>Ground black pepper, to taste</li> <li>Sea salt, to taste</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Cook risoni according to packet instructions until tender, then drain and rinse under cold water. Drain again and place in a large bowl.</li> <li>Add cucumber, tomatoes, onion, feta, olives and spinach, tossing gently to combine.</li> <li>In a small screw-top container, add all the dressing ingredients. Shake well and drizzle over salad.</li> <li>Serve and enjoy.</li> </ol> <p>What’s your favourite salad to serve at a barbecue? Share your recipe with us in the comments below!</p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, </em>The Way Mum Made It<em>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/01/greek-pasta-salad/"><span style="text-decoration: underline;"><em><strong>Easy Greek pasta salad</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2015/12/asparagus-with-greek-dressing/"><span style="text-decoration: underline;"><em><strong>Asparagus with Greek dressing</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2015/11/eggplant-haloumi-pesto-burgers/"><span style="text-decoration: underline;"><em><strong>Grilled eggplant, haloumi and pesto burgers</strong></em></span></a></p>

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Chicken risoni and vegetable salad

<p>Here’s a neat way to give the leftovers from your roast new life. This roast chicken, risoni and vegetable salad is a tasty meal in its own right! Hearty, healthy and most importantly – delicious!</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> Four</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>250g chicken tenderloins</li> <li>200g sweet potato, cut into 1 cm cubes</li> <li>1 large red capsicum, cut into 2 cm pieces</li> <li>1 zucchini, cut into 2 cm rounds</li> <li>1 bunch asparagus, cut into 5cm lengths</li> <li>1 large red onion, cut into thin wedges</li> <li>1 teaspoon smoked paprika</li> <li>3 cloves garlic, crushed</li> <li>2 teaspoons olive oil</li> <li>1 cup Australian natural yogurt</li> <li>2 teaspoons red wine vinegar</li> <li>1 cup risoni pasta, cooked until al dente (firm to bite)</li> <li>½ cup flat leaf parsley, chopped</li> <li>2 tablespoons baby capers, rinsed and drained</li> <li>Freshly ground black pepper, to taste</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Toss chicken, sweet potato, capsicum, zucchini, asparagus, red onion, paprika, garlic and oil together in a large bowl.</li> <li>Spread in a single layer onto a baking paper lined oven tray.</li> <li>Bake the dish at 180°C for 25-30 minutes or until the chicken and vegetables are cooked.</li> <li>Cool the chicken and vegetables for around about 10 minutes.</li> <li>Combing the yogurt and vinegar together to make a dressing.</li> <li>Slice the chicken and place in a large bowl with the vegetables, risoni, parsley, capers, half the dressing and season with pepper.</li> <li>Toss to coat and serve warm or chilled drizzled with remaining dressing.</li> </ol> <p>Recipe courtesy of Legendairy – <strong><a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank"><span style="text-decoration: underline;">visit their site for more delicious food ideas</span></a></strong>.</p> <p><strong>Related links:</strong></p> <p><em><strong><a href="/lifestyle/food-wine/2015/11/fruit-salad-pudding/">Fruit salad pudding</a></strong></em></p> <p><em><strong><a href="/lifestyle/food-wine/2015/11/pumpkin-feta-beetroot-quinoa-salad/">Pumpkin, feta and beetroot quinoa salad</a></strong></em></p> <p><em><strong><a href="/lifestyle/food-wine/2015/11/pasta-salad-with-tomato-broccoli-olives/">Pasta salad with tomato, broccoli and olives</a></strong></em></p>

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