Risoni and Broccoli Salad

Great use of the broccoli, spinach and lemon in the box this week!


  • 1 cup Risoni pasta
  • 3 cups Broccoli
  • 1/4 cup Parsley, finely chopped
  • 1 cup Baby Spinach, roughly chopped
  • 150g Danish Feta
  • 1/2 cup Almonds, roughly chopped
  • Juice & Rind of one Lemon
  • Grated ┬áParmesan cheese, to garnish


  1. Cook the risoni in boiling water with salt as per packet instructions. Drain.
  2. While the risoni is cooking, steam the broccoli just to take the raw edge off.
  3. Put the drained risoni in a large bowl and thoroughly mix in the finely chopped parsley.
  4. Add broccoli and all other ingredients (except parmesan) to the risoni, reserving a small amount of the almonds and lemon rind for presentation.
  5. Top with parmesan.

You can order organic broccoli when in season, along with many other groceries from our webstore.


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