Asparagus Broad Bean and Risoni Salad by Foodland Recipe Kitchen

Preparation Time: 50 Minutes
Cooking Time: 12 Minutes
Serves: 6-8

Ingredients

• 300g risoni pasta
• 1 kg fresh broad beans or 500g pkt frozen broad beans
• 2 bunches asparagus, trimmed
• 1½ cups fresh parsley leaves
• 3 tbsp chopped fresh dill
• 4 spring onions, finely sliced
• Zest and juice of 1 lime
• ¼ cup olive oil
• 1 tsp Dijon mustard
• 1 tsp sugar
• Sea salt to taste
• 100g feta, crumbled

Equipment

• Large Bowl
• Screw Top Jar
• Salad Bowl

Instructions

1. Cook risoni according to packet directions.

2. If using fresh broad beans, pod beans and blanch in boiling
water for 2 minutes, drain and refresh in ice water. When cold, remove the outer
pod of each bean to reveal the beautiful bright green beans. Set aside.
For frozen beans, remove the outer pod, defrost and set aside.

3. Finely slice asparagus stems stopping approximately 4cm
from the tip end. Set the sliced asparagus aside, this will be used fresh.

4. Bring some water to the boil and blanch
the asparagus tips for 1 minute, drain and refresh.

5. In a large bowl toss prepared risoni, broad beans, sliced
asparagus and tips, parsley leaves, dill and spring onions.

6. In a screw top jar, add lime zest and juice, olive oil, mustard,
sugar and salt, secure the lid and shake to combine.

7. When ready to serve, add ¾ of the
crumbled feta to the salad, toss together
with the dressing.

8. Serve in a salad bowl garnished with the
reserved feta.