Risoni Salad

Ingredients

• 50 g basil pesto
• 10 cherry tomatoes, halved
• 250 g risoni, uncooked
• 1 cup feta, crumbled
• 1 tbsp olive oil
• 1 lemon
• 2 medium spring onions, chopped
• 1 cup rocket

Directions

1. Add the risoni to boiling water. Add some salt and the olive oil and cook until al dente, approximately 10 minutes on medium-high heat. Drain water and rinse with cold water. Transfer cooked risoni to a salad bowl.
2. Mix through the basil pesto. Add the rocket, cherry tomatoes, feta cheese and spring onion.
3. With the palm of your hand roll the lemon on a hard surface. Cut in half and squeeze the juice over the risoni mix. Stir through.
4. Add some black pepper to taste.