1 1/2 cups risoni (orzo) pasta
A splash of NOMU Extra Virgin Olive Oil
1 cup marinated feta
1/4 cup caperberries (or use some from your marinated feta)
2 large zucchinis, sliced into ribbons with a peeler
30g mint leaves, ripped
30g flat Italian leaf parsley, roughly chopped
Zest of 2 lemons
NOMU Sea Salt and Black Pepper
Simple lemon vinaigrette, to serve
Bring a large saucepan of water to a boil and cook the pasta until al dente (follow the instructions on the packet). When the pasta is ready, drain off the hot water and refresh with some cold water. Drain again and toss through some Olive Oil.
Once the pasta is completely cool, tip into a beautiful bowl and mix through the marinated feta, caperberries and zucchini ribbons. Add the chopped herbs, lemon zest and season with Sea Salt and Black Pepper.
Just before serving, dress the salad with vinaigrette.
1 1/2 cups risoni (orzo) pasta
A splash of NOMU Extra Virgin Olive Oil
1 cup marinated feta
1/4 cup caperberries (or use some from your marinated feta)
2 large zucchinis, sliced into ribbons with a peeler
30g mint leaves, ripped
30g flat Italian leaf parsley, roughly chopped
Zest of 2 lemons
NOMU Sea Salt and Black Pepper
Simple lemon vinaigrette, to serve
Bring a large saucepan of water to a boil and cook the pasta until al dente (follow the instructions on the packet). When the pasta is ready, drain off the hot water and refresh with some cold water. Drain again and toss through some Olive Oil.
Once the pasta is completely cool, tip into a beautiful bowl and mix through the marinated feta, caperberries and zucchini ribbons. Add the chopped herbs, lemon zest and season with Sea Salt and Black Pepper.
Just before serving, dress the salad with vinaigrette.
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