Risoni is a rice-shaped pasta which works extremely well in summer salads like this one.
- Preheat oven to 220C. Place the pumpkin in a large roasting pan. Drizzle with 1 tablespoon of the oil and sprinkle with cumin seeds and coriander. Season with salt and pepper and gently toss to combine. Bake in preheated oven, turning occasionally, for 30 minutes or until golden brown. Remove from oven and set aside to cool slightly.
- Meanwhile: cook the broad beans in a large saucepan of salted boiling water for 5 minutes or until tender. Refresh under cold running water. Drain well. Remove the skins and discard. Transfer to a large serving bowl.
- Cook risoni in a saucepan of salted boiling water following packet directions or until al dente. Refresh under cold water. Drain well. Add to broad beans.
- Heat a small frying pan over medium heat. Add pine nuts and cook, stirring, for 2 minutes or until toasted. Add pine nuts, pumpkin and feta to risoni mixture. Drizzle with lemon juice and remaining oil and gently toss to combine. Sprinkle with chives and season with salt and pepper. Serve immediately.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set