Greek Style Warm Risoni Salad

Bring a medium sized saucepan of water to the boil and cook the Risoni according to packet directions. You'll want this to be warm as you add it to the rest of the salad, so best not to prepare too far in advance.

Roughly chop the Parsley, Dill and Lemon Zest and add to a large plastic food storage container. (I use a 4L one with a sealed lid - this makes it easy to shake up and combine the salad later)

Crumble the feta cheese into small pieces and add this to the zest and herbs.

Remove the white stems from your silverbeet and rinse the remaining dark green leaves. Pat dry with a paper towel and scrunch the leaves up into a roll. Slice the scrunched up silver-beet leaves into fine shreds and add to the container with the herbs, zest and feta.

Make your dressing with the Lemon Juice, Olive Oil, Garlic (minced finely) and season with salt & pepper. I usually mix this all up in a shaker container, but you can also whisk together in a small bowl.

Drain the cooked Risoni and add to the container, top with dressing and shake the sealed container to combine the salad and dressing.

Serve in a salad bowl topped with the drained marinated olives.