Warm Risoni Chickpea & Kumara Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
• STEP 2.Peel and dice the kumara into small cubes and place them on the prepared baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
• STEP 3.Roast the kumara in the preheated oven for 20-25 minutes, or until golden and tender. Remove from the oven and set aside to cool slightly.
• STEP 4.In a large pot of salted boiling water, cook the risoni according to package instructions until al dente. Drain and set aside.
• STEP 5.In a small bowl, whisk together the lemon juice, olive oil, minced garlic, chopped herbs, salt, and pepper to make the vinaigrette.
• STEP 6.In a large mixing bowl, combine the cooked risoni, roasted kumara, drained chickpeas, cherry tomatoes, cucumber, red onion, and feta cheese.
• STEP 7.Pour the vinaigrette over the salad and toss gently to combine. Taste and adjust the seasoning if needed.
• STEP 8.Serve the warm risoni chickpea and kumara salad immediately, or refrigerate for later. It can be enjoyed as a main dish or as a side to grilled meats or fish.

Cooking Tips

• To save time, you can roast the kumara in advance and refrigerate until ready to use.
• Feel free to customize the salad by adding other vegetables such as roasted bell peppers or grilled zucchini.
• For a vegan version, omit the feta cheese or substitute with a vegan cheese alternative.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• This salad is best served warm or at room temperature.
• If serving leftovers, you can reheat the salad gently in the microwave or enjoy it cold.
• Garnish with additional fresh herbs or a squeeze of lemon juice before serving for extra freshness.