Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
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
In Collections
Alternative recipes
Mexican stack
45 min
Steamed eggplant and ricotta lasagne
1h 25min
Pumpkin and antipasto risoni salad
35 min
Spinach and artichoke penne
1h 5min
Mediterranean vegetable bake
50min
Filo spinach slice
55 min
Cannelloni with artichoke filling and tomato sauce
1h 35min
Vegetable bake with goat's feta
1h 30 min
Chipotle bean and corn salad
40 min
Warm Mediterranean couscous salad
30min
Sweetcorn and black rice salad
1小時
Feta, spinach and potato frittata
1小時