Risoni and pomelo salad

Risoni and pomelo salad

Total: 30 min. | Active: 30 min.
vegetarian
Nutritional value / person: 609 kcal
, Fat: 35 g
, Carbohydrate: 53 g
, Protein: 20 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dressing

2 tbsp apple vinegar
4 tbsp olive oil
2 tsp liquid honey
1 organic orange, use a little grated zest and 4 tbsp of juice
½ tsp salt
¼ tsp pepper

Risoni

250 g pasta (e.g. risoni)
salted water, boiling

Salad

1 pomelo, peeled, membranes removed, flesh roughly torn apart
200 g feta, crumbled
60 g pitted black olive (e.g. Kalamata), halved
50 g almond, coarsely chopped, toasted
½ bunch oregano, finely chopped
½ bunch flat-leaf parsley, finely chopped
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How it's done

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Dressing

Combine the vinegar, oil and honey with the orange zest and juice, season.

Risoni

Cook the risoni in boiling salted water until al dente, drain, rinse in cold water and add to the dressing.

Salad

Add the pomelo, feta, olives, almonds and herbs to the risoni, mix.

Good to know
Note: Instead of pomelo, use 1 grapefruit and 1 orange.

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