Name: Roast chicken with risoni and herb salad
Yield: 6
Ingredients: 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

Free-range chickens are readily available at most barbecue chicken shops. Simply add a homemade salad and dinner’s ready.

Ingredients

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

Method

Main

1.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.

2.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.

Styling by Emma Knowles

Ingredients

Method

Main

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