I know we’re heading into winter and you’re probably craving more warmer meals for lunches, but I couldn’t not share this rocket, pear and feta risoni salad that I made for a lunch get-together recently. It made for a great lunch to reach for during the week as well.
For approximately two weeks, over Easter, I have been eating a salad for lunch. An egg salad of sorts. More known as a chocolate salad. I’ve succumbed to old lunch habits after I fell off the bandwagon and didn’t get prepared enough to make my lunches, pre-made in the fridge.
But I’m back on track, sharing this easy salad that keeps well in the fridge and makes for a fine lunch for a tradie’s lunchbox.
The rocket was from my garden, and we have a lot of it growing. I have been looking for recipes to include this leafy green vegetable in salads.
In Brisbane, the weather is still quite warm by midday, so I don’t find myself looking for other unhealthy, warm food options. However stay tuned over the next couple of weeks, because I do have some warm tradie’s lunchbox ideas that I think you will love.
Risoni has never been a carb of choice when I’ve gone down the pasta aisle, but it works really well for this salad. Without the pasta, the salad could work just as well, but the risoni adds a subtle density and it kept me full which meant I wasn’t looking for a snack at 4pm in the afternoon.
I kept this salad in the fridge over two days. I had some for two lunches and took the rest to a lunch gathering where hardly any of the salad was left. I got a thumbs up from some of the guests after they tasted it.
The photos probably don’t look too appetizing, but that’s simply from the balsamic vinegar. I added a 1/4 cup to the salad, but I suggest adding as much or little as your taste desires.
This rocket, pear and feta risoni salad is the perfect accompaniment with some roast chicken, ham or even a BBQ.
5 minPrep Time
8 minCook Time
13 minTotal Time
- 2 Spring Onions
- 200gm Feta
- Handful of Rocket
- 1 cup of Risoni
- 2 pears, diced
- 1/4 cup of Balsamic Vinegar
- Optional Olive oil to break the salad up
- Cook 1 cup of risoni in salted boiling water (approx. 8 minutes)
- Chop pear, feta, rocket and spring onions
- Mix the pear, feta, rocket and spring onions in a bowl
- Drain cooked risoni and allow to cool
- Add cooled risoni to the rest of the salad mix
- Mix in balsamic vinegar
- Serve or portion in containers for lunches