Risoni salad with artichoke and feta
TM6 TM5 TM31

Risoni salad with artichoke and feta

4.0 (40 ratings)

Ingredients

  • 1100 g water
  • 400 g dried risoni pasta, rinsed and drained
  • 2 tbsp extra virgin olive oil
  • ½ tsp sea salt, to taste
  • 4 sprigs fresh flat-leaf parsley, leaves only, plus extra leaves for garnishing
  • 130 g feta cheese
  • 340 g marinated artichoke hearts, drained
  • 60 g pine nuts, toasted
  • 100 g sun-dried tomatoes, cut into thin slices
  • 400 g canned chickpeas, rinsed and drained (weight is pre-draining)
  • 1 tbsp lemon juice
  • 1 pinch ground black pepper, to taste

Nutrition
per 4 portions
Calories
13089.9 kJ / 3116.6 kcal
Protein
113.7 g
Carbohydrates
350.2 g
Fat
124.3 g
Saturated Fat
28.6 g
Fibre
61.4 g
Sodium
4216.4 mg

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