Name: Stir-fried risoni
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1 lemon, cut into halves; 1/2 cup risoni; 1 tablespoon olive oil; 125 gram lamb mince; 2 tablespoon sun-dried tomato pesto; 1/4 cup pitted kalamata olives, roughly chopped; 1 medium tomato, coarsely chopped; 2 tablespoon coarsely chopped flat-leaf parsley; 50 gram feta, crumbled

Ingredients

1 lemon, cut into halves

1/2 cup risoni

1 tablespoon olive oil

125 gram lamb mince

2 tablespoon sun-dried tomato pesto

1/4 cup pitted kalamata olives, roughly chopped

1 medium tomato, coarsely chopped

2 tablespoon coarsely chopped flat-leaf parsley

50 gram feta, crumbled

Method

1.Finely grate zest from 1 lemon half, then juice. Cut remaining half into 4 wedges. Cook risoni in a large saucepan of boiling water for 8-10 minutes or until tender but firm to the bite. Drain; rinse under cold water.

2.Heat a wok over high heat. Add oil; swirl to coat base and sides. Stir-fry lamb, breaking up lumps, for 2-3 minutes or until lamb is browned. Add the sun-dried tomato pesto; stir-fry for 1 minute more.

3.Add risoni, olives, tomato, zest and juice; stir-fry until hot. Remove from heat. Add half the parsley; toss to combine.

4.Spoon risoni into bowls. Top with feta and remaining parsley. Serve with lemon.