Biscuit Base

• 250 grams of risoni pasta (uncooked)

• 200 gram cherry or mini-roma tomatoes, halved

• 150 grams semi dried tomatoes, drained but keeping some of the marinating oil

• 200 grams bocconcini, halved

• 100 grams baby rocket, torn or roughly chopped

• half a bunch of fresh basil, torn or roughly chopped

• 80 grams pine nuts, toasted

• Salt & Pepper

Dressing

• 3 tablespoons extra virgin olive oil

• approx 2 tablespoons of the marinating oil from the semi dried tomatoes 

• 2 tablespoons water

• 1 teaspoon balsamic vinegar

• 1 teaspoon honey

• 1 clove of garlic (grated, minced or left whole)

1. Cook pasta for 1 minute less than the packet instructions. It will continue to cook after you've drained it.

2. After it's cooked, drain the pasta, run it under cold water to wash off any residual starch and drizzle over a little olive oil. You can do this a day or so before and leave it in the fridge. It doesn't matter if the risoni is cold or at room temperature when serving.

3. Toast the pine nuts in small frying pan, over a medium heat, on the stove top. Keep an eye on them, they brown/burn quickly. Once toasted remove from the fry pan into a bowl and set aside. They will be hot, so be careful.

4. To make the dressing, add all the ingredients to a bowl and whisk until completely combined or add the ingredients to a jar, put the lid on tightly and give it a good shake.

5. To serve - combine in a salad bowl - cooled risoni, cherry tomatoes, drained semi dried tomatoes, bocconcini, rocket, basil and pine nuts.

6. At the time of serving pour over the dressing and give the salad a good mix.

I love to serve this with roast meats (lamb, chicken, pork) or with greek seasoned chicken skewers or chicken thigh fillets.