Mediterranean Risoni Salad
Prep:  20 mins
Cook:  8 mins
Serves:  6
Average: 4 (1 vote)
Difficulty:
Cuisine:
Saved:
Mediterranean
22
Recipe by: Australian Eggs
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.
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Mediterranean Risoni Salad
Ingredients:
Dressing
Salad
Method:
Dressing
  1. To make dressing, whisk all the ingredients in a jug.
  2. Season to taste.
Salad
  1. Combine half of the dressing with fennel. Toss to coat. Set aside.
  2. 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.
  3. 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
Nutrition Information
Per adult serving (275g)

Calories

452.0

Energy

1890.0kJ

Protein

13.0g

Fat, Total

26.0g

Saturated

4.0g

Carbs, Total

39.0g

Sugars

9.0g

Dietary Fibre

6.0g

Sodium

310.0mg
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