Chorizo, Cherry Tomato & Pesto Risoni Salad with Fetta & Almonds
Quick Prep | Ready in 15 | Serves 2
Risoni - the clever pasta that looks like rice - is the ideal ingredient in this quick 15 minute lunchtime salad. With chorizo and cherry tomatoes, this bowl of goodness gets the welcome addition of creamy fetta and pesto to really raise the flavour stakes.
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Ingredients
1 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1 punnet
cherry tomatoes
1 sachet
red pesto
(Contains Milk, Almond; May be present: Egg, Cashew, Walnut, Macadamia. )
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
Olive Oil
1.5 cup
boiling water
Nutritional Values
Utensils
Instructions
Boil the kettle. Add 1 1/2 cups boiling water to a medium saucepan. Add the risoni and cook until ‘al dente’, 7-8 minutes. Drain any remaining water, return to the pan and drizzle with a little olive oil to prevent sticking.
While the risoni is cooking, roughly chop the mild chorizo. Heat a drizzle of olive oil in a large frying pan over a high heat. Cook the chorizo, tossing, until golden, 4-6 minutes.
While the chorizo is cooking, halve the cherry tomatoes. Add the cherry tomatoes, red pesto, chorizo and baby spinach leaves to the cooked risoni. Stir to combine.
Divide the pesto risoni salad between two microwavable containers. Crumble with the fetta cubes and sprinkle with the roasted almonds. Season to taste and refrigerate. At lunchtime, heat in the microwave until piping hot, 2-3 minutes.