Ingredient 5 - Risoni Pasta

Risoni is a type of Italian pasta that resembles large grains of rice.  It is based on similar ingredients to dried pasta – durum flour, semolina and water. When cooked the oval shaped pasta develops a lovely creamy colour.

It is commonly used in soups and stews, however makes a fantastic summer salad. It should not be confused with rice or risotto!

In this recipe I used saffron to give it a distinctive yellow colour, however feel free to omit that part. Originally I had also planned to use prawns in this recipe; chicken however was a much more cyclone-supermarket friendly alternative!

Spicy Chicken and Pumpkin Risoni Salad

Serves 4 as a main or 6 as a side dish

2 chicken breasts

2 tbsp dried chilli flakes

1 tbsp minced garlic

Olive oil

500g packet Risoni pasta

Saffron – either 1tsp imitation saffron or 6 threads soaked in 2tbsp water

500g pumpkin

1 bunch flat leaf parsley

Juice of 1 lemon

Rind of 1 lemon

80g pine nuts

• Preheat a fan-forced oven to 180°. Chop the pumpkin into small cubes and toss with olive oil, and a little cracked salt and pepper. Place on a tray and roast for 15-20min or until tender.
• Slice the chicken breasts into thick pieces.
• Heat the olive oil, garlic, dried chilli flakes and rind in a frypan over medium heat. Add the chicken and cook until lightly browned and still moist.
• Remove from heat, cool slightly and further chop the chicken into bite size pieces.
• Lightly toast the pinenuts in the frypan with the remaining chilli mixture and juices in the pan from the chicken.
• Boil 5L of water and a pinch of salt in a medium saucepan. Add the risoni and saffron, and continue to boil for around 7-10min or until al dente. Drain well.
• Chop the rocket and flat leaf parsley roughly.
• Place the risoni, chicken, parsley and rocket in a large serving bowl.  Add the pinenuts, pour over the lemon juice and toss well to combine.