Roasted baby marrow and asparagus risoni salad
Ingredients
- 30ml (2 tbsp) olive oil + 45ml (3 tbsp) extra
- 8 baby marrows, thinly sliced
- 2 garlic cloves, thinly sliced
- 2,5ml (½ tsp) dried chilli flakes
- salt and freshly ground black pepper, to taste
- 300g risoni
- 10 fresh green asparagus, blanched
- a squeeze of lemon juice
- Parmesan, grated, to serve
- fresh rocket, to serve
Instructions
1
Preheat the oven to 200°C. Combine 30ml (2 tbsp) olive oil, baby marrows, garlic cloves and chilli flakes on a large baking tray. Season well. Bake until soft, about 15 minutes. Remove from the oven and set aside.
2
Bring a large pot of salted water to a boil and cook the risoni according to packet instructions. Drain and set aside.
3
Chop the asparagus, keeping the tips whole.
4
Combine the risoni, baby marrows, asparagus, lemon juice and remaining olive oil in a large bowl. Season well.
5
To serve, spoon the risoni into serving bowls and scatter with grated Parmesan and fresh rocket.
Notes
This salad keeps really well for up to two days. Add a handful of baby spinach to the mix for even more veggie greenness.
