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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


  • 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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