Name: Roast pumpkin and zucchini risoni salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Ingredients: 250 gram jap pumpkin, chopped coarsely; 1 large_piece zucchini (150g), chopped coarsely; 1 small_piece red onion (100g), cut into wedges; 1 stalk fresh rosemary; 9 small_piece garlic cloves (35g), unpeeled cooking-oil spray; 1/3 cup (75g) risoni pasta; 1/4 cup (70g) low-fat plain yoghurt; 1 tablespoon balsamic vinegar; 1 cup loosely packed fresh basil leaves, torn; 20 gram baby spinach leaves; 1 tablespoon currants; 2 tablespoon pine nuts, toasted

Roast pumpkin and zucchini risoni salad

This delicious roast vegetable salad is scattered with tender risoni pasta and sweet currants to create a flavour-packed, filling vegetarian meal.

Serves 2

Prep

15M

Cook

40M

Total

55M

Ingredients

250 gram jap pumpkin, chopped coarsely

1 large_piece zucchini (150g), chopped coarsely

1 small_piece red onion (100g), cut into wedges

1 stalk fresh rosemary

9 small_piece garlic cloves (35g), unpeeled cooking-oil spray

1/3 cup (75g) risoni pasta

1/4 cup (70g) low-fat plain yoghurt

1 tablespoon balsamic vinegar

1 cup loosely packed fresh basil leaves, torn

20 gram baby spinach leaves

1 tablespoon currants

2 tablespoon pine nuts, toasted

Method

1.Preheat oven to 220°C.

2.Line a large roasting tray with baking paper. Combine pumpkin, zucchini, onion, rosemary and unpeeled garlic on the tray. Lightly spray with oil. Roast for 30 minutes or until tender and browned. Discard rosemary stalk.

3.Meanwhile, cook risoni in a large saucepan of boiling water until pasta is just tender. Drain, rinse under cold water, drain.

4.Peel garlic, place in a small bowl; mash with a fork. Add yoghurt and vinegar; stir to combine.

5.Combine the roasted vegetables in a large dish with risoni, basil, spinach, currants and pine nuts; stir through yoghurt mixture until just combined.