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Risoni Mushroom & Hazelnut Salad

Yields6 ServingsCook Time25 mins

 1kg butternut pumpkin, cut into
 2cm pieces
 200g Swiss brown mushrooms, trimmed
 200g button mushrooms, trimmed
 2 tbs maple syrup
 1/3 cup olive oil
 11/4 cups risoni pasta
 1 lemon, juiced
 1 tsp Dijon mustard
 400g can chickpeas, rinsed, drained
 150g wild rocket
 ¼ cup roasted hazelnuts, chopped
1

Preheat oven to 250°C fan forced. Lightly grease 2 roasting pans. Place the pumpkin and mushrooms in separate bowls.

2

Combine the maple syrup and 3 tablespoons oil in a jug. Season with salt and pepper. Pour half over the pumpkin and half over the mushrooms. Stir to coat. Spread pumpkin over the base of 1 pan and mushrooms over the other. Place pumpkin on top shelf of the oven and the mushroom below. Roast for 15 minutes.

3

Remove the mushrooms and set side. Turn the pumpkin over and roast for a further 5–10 minutes or until golden and tender. Set aside 10 minutes.

4

Meanwhile, cook the risoni in a saucepan of boiling salted water, following packet directions. Drain and transfer to a large bowl. Combine the lemon juice, mustard, remaining oil and salt and pepper and pour over the warm risoni, stir to combine.

5

Add the pumpkin, mushrooms, chickpeas, rocket and hazelnuts. Taste, adjust the seasoning and toss to combine. Serve warm or at room temperature.

Nutrition Facts

Servings 6