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Roast chicken with risoni and herb salad

You'll need

  • 250 gm
  • risoni
  • 60 ml
  • (¼ cup) extra-virgin olive oil
  • Juice
  • of 1 lemon, or to taste
  • ½
  • Spanish onion, finely chopped
  • 1
  • garlic clove, finely chopped
  • ½
  • preserved lemon, rinsed, pith removed, rind thinly sliced
  • 1½ cups each
  • (loosely packed) flat-leaf parsley and mint, coarsely torn
  • 1 cup
  • (loosely packed) baby English spinach
  • 1
  • roast chicken, meat coarsely torn
  • To serve:
  • thick natural yoghurt

Method

  • 01
  • Cook risoni in a large saucepan of boiling salted water until al dente (4-5 minutes). Drain and rinse under cold running water. Transfer to a bowl, drizzle with oil and mix to combine.
  • 02
  • Meanwhile, combine lemon juice, onion and garlic in a small bowl and stand until onion turns pink (2-3 minutes). Add to risoni with preserved lemon, herbs and spinach, season generously to taste and toss to combine. Serve immediately with roast chicken and natural yoghurt.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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