Warm risoni, chickpea & kumara salad

Cooking Salads Warm risoni, chickpea & kumara salad

This healthy and tasty salad will leave you feeling satisfied as well as guilt-free!

Lables: Heart friendly High fibre Low cholesterol Low sodium Vegetarian Egg free Fish free Lactose free Milk free Shellfish free Soy free
  1. Preheat the oven to 200°C and lightly oil a baking tray.
  2. Peel the kumara and cut into 2.5cm cubes. Spread in a single layer on the baking tray and toss with the honey and 1 tablespoon of the olive oil. Place in the oven and roast for about 25 minutes or until just tender.
  3. Meanwhile, cook risoni in a pan of boiling salted water according to packet instructions. Drain, then toss together with the kumara and remaining ingredients. Serve warm.

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2 kumara
1 tbsp honey
2 tbsp olive oil
1 cup risoni pasta
400g can chickpeas, rinsed, drained
1/2 cup flat-leaf parsley leaves
2 cups wild rocket
2 tbsp lemon juice
1/4 cup unsalted pepitas

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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