• Roasted baby marrow and asparagus risoni salad

    Serves: 4 – 6
    Cooking Time: 35 mins

    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.

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