Pumpkin, broad bean & risoni salad

Risoni is a rice-shaped pasta which works extremely well in summer salads like this one.

Recipe «Pumpkin, broad bean & risoni salad» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 600g kent pumpkin, peeled, deseeded, cut into 2cm pieces, 60ml extra virgin olive oil, 2 tsp cumin seeds, 1 tsp ground coriander, Salt & freshly ground black pepper , 300g frozen broad beans, 305g risoni, 80g pine nuts , 100g feta, crumbled, 2 tbsp fresh lemon juice, 1/2 cup finely chopped fresh chives.

Ingredients:

• 600g kent pumpkin, peeled, deseeded, cut into 2cm pieces 
• 60ml extra virgin olive oil 
• 2 tsp cumin seeds 
• 1 tsp ground coriander 
• Salt & freshly ground black pepper 
• 300g frozen broad beans 
• 305g risoni 
• 80g pine nuts 
• 100g feta, crumbled 
• 2 tbsp fresh lemon juice 
• 1/2 cup finely chopped fresh chives 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.