I’ve seen risoni recipes popping up a bit lately and realised it was something I had never actually cooked with myself so decided it was time to get my hands on some and give it a go! I was pleasantly surprised, being pasta it was quick and easy to prepare and it also is a great base for a whole range of flavours as a standalone lunch or a great side dish with dinner. I have a feeling risoni will be a more regular feature in my kitchen from now on!
At the moment it seems to be a tie between soups and salads as to what I’m enjoying cooking the most. I love the seemingly endless variety with both of them, with the added bonus that I can whip up a big batch that will see me through most of the working week for lunches. This salad came about after wanting to roast some cauliflower and the combination of cumin-coated cauliflower with a tahini-lemon dressing seemed too good not to try! Luckily, it turned out as delicious as I hoped and proved to be a hearty salad to get me through the afternoon at work.