Going GREEK
Nov 01, 2020
4 minutes
![newzeawomweenz201109_article_036_01_01](https://article-imgs.scribdassets.com/1rt8cs426888db9x/images/fileI03N8UQP.jpg)
Chickpea & risoni salad
PREP + COOK TIME 15 MINUTES SERVES 6-8
175g risoni pasta
400g can chickpeas, drained, rinsed
1 stick celery, thinly sliced
2 medium courgettes, thinly sliced
¼ cup lightly packed fresh mint leaves
1/3 cup extra virgin olive oil
¼ cup lightly packed fresh dill sprigs
¼ cup lemon juice
GREEN BEANS WITH FETA
¼ cup extra virgin olive oil
1 tbsp lemon juice
500g green beans
100g feta
15 fresh mint leaves, torn
1 Cook pasta in a large saucepan of boiling salted water for 10 minutes or until just tender. Drain well.
Combine the remaining ingredients in a large bowl. Stir in the
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