Name: Roast chicken with risoni and herb salad
Yield: 6
Ingredients: 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

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

Ingredients

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

Main

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.

Styling by Emma Knowles