risoni salad

with kale and almonds

  • 300g (1½ cups) Barilla risoni
  • 2 tablespoons extra virgin olive oil
  • 2 red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • sea salt and cracked black pepper
  • 3 cups (150g) finely shredded kale leaf, stems discarded
  • ½ cup (8g) roughly chopped mint leaves
  • 2 cups (50g) baby rocket leaves
  • ½ cup (65g) dried cranberries
  • ½ cup (45g) toasted flaked almonds
  • 175g haloumi, shaved with a vegetable peeler
  1. Cook the risoni in a large saucepan of boiling salted water for 8-10 minutes or until al dente. Drain the risoni and refresh under cold water.
  2. Place the oil, vinegar, mustard, honey, salt and pepper into a large bowl and whisk to combine.
  3. Add the kale and using two forks tumble for a couple of minutes or until the kale is softened and coated with the dressing.
  4. Add the risoni, mint, rocket, cranberries and almonds and toss to combine.
  5. Place into serving bowls and top with the shaved haloumi. Serves 4
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