Risoni, lamb and fetta salad

Risoni, lamb and fetta salad

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This easy salad uses up leftovers to create a whole new dish - crumble over creamy, salty fetta for a burst of flavour.

The ingredient of Risoni, lamb and fetta salad

  1. 300g dried risoni pasta
  2. 2 large zucchini, peeled into 3mm-thick ribbons
  3. 1 1/2 teaspoons dried oregano leaves
  4. 2 tablespoons light flavour extra virgin olive oil
  5. 300g leftover roast lamb, shredded (see related recipe)
  6. 80ml (1/3 cup) leftover pan juices (see related recipe)
  7. 1 tablespoon white balsamic vinegar
  8. 1 1/2 tablespoons drained baby capers
  9. 1 lemon, rind finely grated, juiced
  10. 1 bunch fresh mint, leaves picked
  11. 1/2 cup firmly packed fresh dill sprigs
  12. 1/4 red onion, thinly sliced
  13. 180g feta, crumbled

The instruction how to make Risoni, lamb and fetta salad

  1. Cook pasta in a large saucepan of boiling salted water, following packet directions until al dente. Drain. Refresh under cold running water. Drain well. Transfer to a large bowl.
  2. Meanwhile, preheat a barbecue or chargrill on medium-high. Combine zucchini, oregano and 2 teaspoons oil in a bowl. Season. Cook, gently tossing, for 3 minutes or until lightly charred.
  3. Place lamb and pan juices in a heatproof bowl. Microwave on High for 1-2 minutes or until warmed through.
  4. To make the dressing, combine the vinegar, capers, lemon rind, 2 tablespoons lemon juice and the remaining oil in a bowl. Season.
  5. Coarsely chop half the herbs. Add all herbs, lamb mixture, onion, zucchini, half the dressing and half the fetta to the pasta. Toss to combine. Transfer to a serving bowl. Sprinkle with remaining fetta and drizzle with the remaining dressing.

Nutritions of Risoni, lamb and fetta salad

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calories: https://schema.org
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