Roast chicken with risoni and herb salad

AT A GLANCE

  • Serves 6 people

  • 250 gm risoni
  • 60 ml (¼ cup) extra-virgin olive oil
  • Juice of 1 lemon, or to taste
  • ½ Spanish onion, finely chopped
  • 1 garlic clove, finely chopped
  • ½ preserved lemon, rinsed, pith removed, rind thinly sliced
  • 1½ cups each (loosely packed) flat-leaf parsley and mint, coarsely torn
  • 1 cup (loosely packed) baby English spinach
  • 1 roast chicken, meat coarsely torn
  • To serve: thick natural yoghurt
01   Cook risoni in a large saucepan of boiling salted water until al dente (4-5 minutes). Drain and rinse under cold running water. Transfer to a bowl, drizzle with oil and mix to combine.
02   Meanwhile, combine lemon juice, onion and garlic in a small bowl and stand until onion turns pink (2-3 minutes). Add to risoni with preserved lemon, herbs and spinach, season generously to taste and toss to combine. Serve immediately with roast chicken and natural yoghurt.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

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