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Curtis Stone's BBQ spring veggie salad with risoni

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  • Dairy free
  • Egg free
  • Lactose free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • Healthier living
  • Diabetes friendly
  • No added sugar
  • Vegan
  • Vegetarian
  • High in dietary fibre
  • 1 serve veg or fruit

There’s a lot to love in this veggie salad, with bright herbs, crisp greens and al dente risoni offering the perfect balance of flavours and textures.

  • Serves6
  • Cook time15 minutes
  • Prep time15 minutes, + cooling time
bbq spring veggie salad with risoni

Ingredients

  • 1/2 cup (125ml) extra virgin olive oil
  • 1 1/2 tbs finely chopped shallot
  • 2 lemons, rind finely grated, juiced
  • 3/4 cup (165g) risoni
  • 1 bunch asparagus, woody ends trimmed
  • 150g sugar snap peas, trimmed
  • 1 tbs extra virgin olive oil, extra
  • 2 cups loosely packed baby rocket leaves
  • 4 radishes, thinly sliced
  • 1/2 cup loosely packed basil leaves
  • 1/2 cup loosely packed mint leaves
  • 1/4 cup (40g) pine nuts, toasted

Nutritional information

Per Serve: Energy: 1529kJ/366 Cals (18%), Protein: 7g (14%), Fat: 28g (40%), Sat Fat: 4g (17%), Carb: 21g (7%), Sugar: 2g (2%), Dietary Fibre: 4g (13%), Sodium: 17mg (1%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    In a small serving bowl, whisk the oil, shallot, lemon rind and 1/3 cup (80ml) lemon juice. Season.

  2. Step 2

    Cook the risoni in a large saucepan of boiling water following packet directions or until al dente. Refresh under cold water, then drain well. Transfer to a bowl and toss with 1/4 cup oil mixture. Season.

  3. Step 3

    Coat the asparagus and sugar snap peas with the extra oil. Heat a barbecue grill on medium-high. Carefully place a barbecue plate over the barbecue.Add the asparagus and sugar snap peas and cook, turning, for 6 mins or until crisp-tender and lightly charred. Transfer to a board and cool slightly. Cut the asparagus in half.

  4. Step 4

    Transfer risoni mixture to a platter. Arrange the rocket evenly over the risoni. Top with asparagus, sugar snap peas, radish, basil, mint and pine nuts. Serve with remaining oil mixture

Recipe tip

COOK. STORE. SAVE. 
Don’t throw out the asparagus ends – cook them into a pureed veggie soup. Check out our recipe for Curried Green Veggie Soup with Yoghurt and Coriander for inspiration.

Curtis Stone's BBQ spring veggie salad with risoni

Curtis Stone's BBQ spring veggie salad with risoni
  • Serves6
  • Cook time15 minutes
  • Prep time15 minutes, + cooling time
Ingredients
  • 1/2 cup (125ml) extra virgin olive oil
  • 1 1/2 tbs finely chopped shallot
  • 2 lemons, rind finely grated, juiced
  • 3/4 cup (165g) risoni
  • 1 bunch asparagus, woody ends trimmed
  • 150g sugar snap peas, trimmed
  • 1 tbs extra virgin olive oil, extra
  • 2 cups loosely packed baby rocket leaves
  • 4 radishes, thinly sliced
  • 1/2 cup loosely packed basil leaves
  • 1/2 cup loosely packed mint leaves
  • 1/4 cup (40g) pine nuts, toasted
    Description

    There’s a lot to love in this veggie salad, with bright herbs, crisp greens and al dente risoni offering the perfect balance of flavours and textures.

    Method
    1. Step 1

      In a small serving bowl, whisk the oil, shallot, lemon rind and 1/3 cup (80ml) lemon juice. Season.

    2. Step 2

      Cook the risoni in a large saucepan of boiling water following packet directions or until al dente. Refresh under cold water, then drain well. Transfer to a bowl and toss with 1/4 cup oil mixture. Season.

    3. Step 3

      Coat the asparagus and sugar snap peas with the extra oil. Heat a barbecue grill on medium-high. Carefully place a barbecue plate over the barbecue.Add the asparagus and sugar snap peas and cook, turning, for 6 mins or until crisp-tender and lightly charred. Transfer to a board and cool slightly. Cut the asparagus in half.

    4. Step 4

      Transfer risoni mixture to a platter. Arrange the rocket evenly over the risoni. Top with asparagus, sugar snap peas, radish, basil, mint and pine nuts. Serve with remaining oil mixture