for 4 person

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

How it's done

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.

Show complete recipe