- 1 red capsicum (bell pepper), halved and de-seeded
- 250g (9 oz) cherry tomatoes
- 2 tbs olive oil
- 1 red onion, diced
- 2 garlic cloves, diced
- 1¼ cups risoni pasta (orzo)
- 3 cups vegetable stock
- 2 Lebanese cucumbers, de-seeded and diced
- 2 cups baby rocket leaves
For the Dressing
- 1 tbs red wine
- 3 tbs olive oil
- 1 tbs flat leaf parsley, roughly chopped
- 1 tbs mint, roughly chopped
Pre-heat the oven to 200°C/390°F. Place the capsicum cut side down on a lightly oiled baking tray. Cook in the pre-heated oven for 10 minutes. Remove from the oven and add the cherry tomatoes to the tray, drizzle with half the olive oil and return to oven for 5 minutes. Remove once the capsicum and cherry tomatoes are softened and skins wilted, set aside.
Meanwhile heat 1 tbs of olive oil in a large deep frypan; add the onion and cook for 3-4 minutes over a moderate heat. Add the garlic and continue to cook for 1 minute.
Add the risoni and stir to coat well with the oil; add the stock and bring to the boil. Turn heat down to low and gently simmer for 10-15 minutes until risoni is tender and stock absorbed. Remove from heat and allow to cool slightly for 3-4 minutes.
Roughly chop the cooled capsicum and combine with the cherry tomatoes, cucumber, baby rocket and warm risoni.
To make the dressing whisk all ingredients together and then toss gently through the salad until well combined. Serve as a side or a light main meal with crusty bread.
Source: Veggie Num Num