Ingredients Jump to Instructions ↓

  1. Ingredients (serves 10)

  2. 305g (11/2 cups) risoni pasta

  3. 1 tsp olive oil

  4. 800g-piece jap pumpkin, deseeded, peeled, cut into 1 1/2cm cubes

  5. 10 green shallots, ends trimmed, thinly sliced diagonally

  6. 1/4 cup chopped fresh chives

  7. 1/4 cup roughly torn fresh continental parsley

  8. 10 pitted kalamata olives, halved, cut lengthways into thin strips

  9. 2 tbs rinsed drained capers, finely chopped

  10. Dressing

  11. 2 ripe egg tomatoes

  12. 60ml (1/4 cup) white wine vinegar

  13. 2 tsp extra virgin olive oil

  14. 1 large garlic clove, finely chopped

  15. 1 fresh red birdseye chilli, halved, deseeded, finely chopped

  16. 1/4 tsp caster sugar

  17. Salt & freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. To make the dressing, use a small sharp knife to cut a shallow cross in the base of each tomato. Place tomatoes in a heatproof bowl and cover with boiling water. Set aside for 1 minute. Drain. Use your fingers to carefully peel. Cut the tomatoes in half lengthways and use a teaspoon to scoop out the seeds. Discard the seeds. Finely chop the flesh and place in a bowl. Add the vinegar, oil, garlic, chilli and sugar. Season with salt and pepper and mix well.

  2. Cook risoni in a large saucepan of boiling water following packet directions or until al dente. Drain. Rinse under cold running water and drain well. Place risoni in a large serving bowl.

  3. Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Add the pumpkin and cook, turning often, for 25 minutes or until pumpkin is lightly browned and just tender. Add to the risoni with the green shallots, chives, parsley, olives and capers.

  4. Pour the dressing over the salad and gently toss until combined. Serve immediately.


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