Garden Salad


  1. Pre- heat the oven to 190°C
  2. Add olive oil to a pan and the onion and cook gently until soft.
  3. Add the crushed garlic and cook until soft.
  4. Add the sliced celery and carrot and cook until soft.
  5. Add the ground cumin and bay leaves and combine well with the vegetables; season with salt and pepper to taste.
  6. Add the chicken and cook until just browned.
  7. Add the passata and Risoni to the pan and mix well.  Pour mixture into a baking dish, then  cook in the oven for 10 minutes
  8. After 10 minutes, remove from the oven and stir well. Add a little water if the mixture has dried out too much. Stir in the feta cheese. Return to the oven for a further 10 minutes or until the Risoni is al dente.

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