It’s a hit on the dinner table, and so easy to prepare! Try it…you’ll like it!
Take 1 cup of risoni, cook in lots of boiling water and 1/2 teaspoon tumeric powder until just tender (around 6 min). Drain, refresh, and leave to cool.
Preheat oven to 180, cut 4 peeled carrots in half lengthways, then into 1cm diagonal slices. Place in roasting pan, drizzle with extra virgin olive oil, sprinkle over 1 teaspoon each paprika, cumin and coriander. Stir well to mix, roast for 30 minutes, allow to cool.
Mix risoni, carrots, 1/2 cup organic currants, 1/2 cup toasted pinenuts, 1/4 cup extra virgin olive oil, 100g crumbled fetta, 2 tablespoons white balsamic vinegar, and 3 tablespoons chopped coriander leaves. Season to taste with salt and pepper, serve immediately. Recipe calls for spiced vinegar, I don’t have any, so…use balsamic or a good white one.
This recipe and the beetroot/mint/fetta one are both from Simple Cafe’ Food by Julie Le Clerc. This book is amazing – grab it, or More Simple Cafe’ Food and get cooking!