Warm risoni, chickpea & kumara salad

Photography by Petrina Tinslay

This healthy and tasty salad will leave you feeling satisfied as well as guilt-free!

2 kumara (800g) 1 tbs honey 2 tbs olive oil 1 cup (200g) risoni pasta 400g can chickpeas, rinsed, drained 1/2 cup flat-leaf parsley leaves 2 cups wild rocket 2 tbs lemon juice 1/4 cup unsalted pepitas

Preheat the oven to 200°C and lightly oil a baking tray.

Peel the kumara and cut into 2.5cm cubes. Spread in a single layer on the baking tray and toss with the honey and 1 tablespoon of the olive oil. Place in the oven and roast for about 25 minutes or until just tender.

Meanwhile, cook risoni in a pan of boiling salted water according to packet instructions. Drain, then toss together with the kumara and remaining ingredients. Serve warm.

delicious. - April 2006, Page 138
Recipe by Nancy Duran

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Inside, delicious. this month, we take an exclusive look at Bill Granger’s new book, Bill’s Basics. Jill Dupleix creates vibrant Middle East dishes, while Jamie Oliver whips up a 1-hour dinner party that’s perfect for midweek entertaining. Plus, we hit the food trail in Orange and Mudgee. Also this month, nominate your favourites in the delicious. Produce Awards 2011 and you could win a luxury getaway.

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