GOURMET FAST
Roast chicken with risoni and herb salad

Roast chicken with risoni and herb salad

Free-range chickens are readily available at most barbecue chicken shops. Simply add a homemade salad and dinner’s ready.

Serves 6



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


1 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.
2 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.


RECIPE Emma Knowles PHOTOGRAPHY William Meppem STYLING Emma Knowles


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