Elevate your salad game with this flavour filled risoni salad. Packed full of fresh vegetables and lightly dressed, it’s the perfect salad for entertaining. By adding two Burrata balls it will definitely wow the guests when you cut them open for serving.
| 2 | Burrata |
| 375g | risoni (orzo) |
| 3 | zucchinis |
| 1 | red onion |
| 120g | marinated chargrilled capsicum |
| 1/2 cup | pitted green olives (halved) |
| 150g | cherry tomatoes (halved) |
| handful of baby spinach | |
| pinch of fresh parsley | |
| 1 | lemon (juiced) |
| 3 tbsp | extra virgin olive oil |
| salt and pepper |
| 1 | Cook risoni for 8-9 minutes or as per instructions displayed on the package. Use 1:2 pasta and water ratio. Drain well and cool. |
| 2 | Slice tomatoes, pitted olives. Chop marinated peppers and slice the red onions thinly. Chop parsley. |
| 3 | Thinly slice zucchinis lengthwise, brush or spray with olive oil, season with salt and gently cook both sides on the griddle pan. Remove from the heat. |
| 4 | Whisk together olive oil, lemon juice, salt and pepper. If you prefer a sweeter dressing, add 2 tbsp honey. |
| 5 | Mix together all salad ingredients and blend in some baby spinach prior to serving. Drizzle with the dressing and top with Burrata. To witness the creamy filling of Burrata oozing out into the salad, bring the Burrata to room temperature before serving. |
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