Fresh and flavour-packed, this Mediterranean risoni salad combines shaved fennel, capsicum, tomatoes, olives, herbs and crunchy almonds, topped with soft-boiled eggs that make it a satisfying main or hearty side for BBQs, picnics or easy dinners.
Dressing
Ingredients
⅓ cup extra virgin olive oil
1 clove garlic, crushed
2 tsp honey
3 tsp Dijon mustard
¼ cup white wine vinegar
Salt & pepper
Method
To make dressing, whisk all the ingredients in a jug.
Combine half of the dressing with fennel. Toss to coat. Set aside.
Cook the risoni in a large saucepan of boiling water for 8 minutes or until tender. Drain and rinse with cold water. Transfer to a large mixing bowl and stir through remaining dressing.
Add tomatoes, capsicum, olives, parsley, basil and fennel. Toss well to combine. Place in a serving dish and finish with eggs, a scatter of almonds and fennel fronds (see tips)
Tips & Hints
You can swap out risoni for wholemeal pasta shapes or gluten-free pasta.
Use a mandolin to thinly shave fennel.
If you can’t buy fennel with green fronds attached, top with a small scatter of finely chopped parsley
