Risoni, lamb and fetta salad

Recipes / Salads

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

Recipe «Risoni, lamb and fetta salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 300g dried risoni pasta, 2 large zucchini, peeled into 3mm-thick ribbons, 1 1/2 tsp dried oregano leaves, 2 tbsp light flavour extra virgin olive oil, 300g leftover roast lamb, shredded , 80ml leftover pan juices, 1 tbsp white balsamic vinegar, 1 1/2 tbsp drained baby capers , 1 lemon, rind finely grated, juiced, 1 bunch fresh mint, leaves picked, 1/2 cup firmly packed fresh dill sprigs, 1/4 red onion, thinly sliced, 180g feta, crumbled.

Ingredients:

  • 300g dried risoni pasta 
  • 2 large zucchini, peeled into 3mm-thick ribbons 
  • 1 1/2 tsp dried oregano leaves 
  • 2 tbsp light flavour extra virgin olive oil 
  • 300g leftover roast lamb, shredded 
  • 80ml leftover pan juices 
  • 1 tbsp white balsamic vinegar 
  • 1 1/2 tbsp drained baby capers 
  • 1 lemon, rind finely grated, juiced 
  • 1 bunch fresh mint, leaves picked 
  • 1/2 cup firmly packed fresh dill sprigs 
  • 1/4 red onion, thinly sliced 
  • 180g feta, crumbled 

Instructions

  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.