
Devices & Accessories
Risoni salad with artichoke and feta
Prep. 15 min
Total 25 min
4 portions
Ingredients
-
water1100 g
-
dried risoni pasta rinsed and drained400 g
-
extra virgin olive oil2 tbsp
-
sea salt to taste½ tsp
-
fresh flat-leaf parsley leaves only, plus extra leaves for garnishing4 sprigs
-
feta cheese130 g
-
marinated artichoke hearts drained340 g
-
pine nuts toasted60 g
-
sun-dried tomatoes cut into thin slices100 g
-
canned chickpeas rinsed and drained (weight is pre-draining)400 g
-
lemon juice1 tbsp
-
ground black pepper to taste1 pinch
Nutrition per 4 portions
Calories
3116.6 kcal /
13089.9 kJ
Protein
113.7 g
Fat
124.3 g
Carbohydrates
350.2 g
Fibre
61.4 g
Saturated Fat
28.6 g
Sodium
4216.4 mg
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Australia and New Zealand
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