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Risoni and pomelo salad
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 609
  • Fat about 35g
  • Carbohydrates about 53g
  • Protein about 20g
This is needed
This is needed for 4 people
  • 2 tbsp apple vinegar
  • 2 tsp liquid honey
  • 4 tbsp olive oil
  • 1 organic orange, use a little grated zest and 4 tbsp of juice
  • 0.5 tsp salt
  • 0.25 tsp pepper
  • 250 g pasta (e.g. risoni)
  • salted water, boiling
  • 1 pomelos, peeled, membranes removed, flesh roughly torn apart
  • 200 g feta, crumbled
  • 60 g pitted black olives (e.g. Kalamata), halved
  • 50 g almond, coarsely chopped, toasted
  • 0.5 bunch oregano, finely chopped
  • 0.5 bunch flat-leaf parsley, finely chopped
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And that's how it's done
And that's how it's done
Combine the vinegar, oil and honey with the orange zest and juice, season.
Cook the risoni in boiling salted water until al dente, drain, rinse in cold water and add to the dressing.
Add the pomelo, feta, olives, almonds and herbs to the risoni, mix.

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