Risoni Salad with Asparagus, Zucchini, Lemon & Ricotta
This salad is fresh and delicious and, like grain salads, it’s best served at room temperature — so don’t go from fridge to table. It needs time to warm to room temperature so you can actually taste everything.
Serves 4-6.
Ingredients 13
200 g asparagus, trimmed, finely sliced on an angle
500 g risoni
4 zucchini, cut into matchsticks
250 g frozen peas, thawed
150 g pine nuts, toasted
1 bunch basil, leaves torn
1⁄2 bunch mint, leaves torn
1⁄2 bunch dill, roughly chopped
100 g semi-dried tomatoes, chopped
Dressing
100 g fresh ricotta
150 g greek-style yoghurt
3 lemons, juiced
2 lemons, zested
150 ml extra-virgin olive oil
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Method 5
To make the dressing, place the , , , , and in a bowl and whisk to combine.
Prepare an ice bath by filling a large bowl with water and adding ice cubes.
Bring a large saucepan of salted water to the boil and blanch the for 1 minute. Remove the asparagus and refresh in the ice bath.
Add the to the same saucepan and cook for 15–20 minutes until al dente. Drain and rinse under cold water. Set aside to cool.
When the risoni is completely cool, place it in a salad bowl and mix in the dressing, , , , , , , , and .
