Guest guest Posted December 30, 2009 Report Share Posted December 30, 2009 Risoni & Roast Tomato Salad ----------------------- Preparation: 30 minutes Cooking: 15 minutes ----------------------- 375 g (13 1/4 oz) grape tomatoes, halved 1 1/4 cups GF risoni 2 teaspoons finely grated lemon zest 8 teaspoons lemon juice 8 teaspoons vegetable or rice bran oil 3 green onions, thinly sliced 1/3 cup mint leaves 1/4 cup small basil leaves 60 g (2 oz) baby rocket (arugula) leaves salt and pepper, to taste 1. Preheat oven to 220 C (430 F). 2. Line a baking tray with non-stick baking paper (parchment). Place tomato, cut-side up, on prepared tray. Bake for 8 to 10 minutes or until softened slightly. 3. Meanwhile, cook risoni in a large saucepan of boiling salted water for 5 to 7 minutes or as per packet instructions. Drain; refresh under cold water. Place risoni in a medium bowl. 4. Add remaining ingredients to risoni. Season with salt and pepper; toss gently to combine. Serve. Serves 8. Quote Link to comment Share on other sites More sharing options...
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