Risoni, mussel & chorizo salad

Jane Strode

Photo: John Paul Urizar

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Serving size: Serves 4-6
Cooking time: Less than 60 minutes

Risoni, mussel & chorizo salad

INGREDIENTS

1/2 head (500g) cauliflower, cut into large florets
2 tbsp olive oil
1 cup (220g) risoni
2 chorizo sausages, peeled and sliced
1 tbsp cumin seeds
375g mussel meat (available from fishmongers or large supermarkets)
1/4 cup (60ml) lemon juice
1 cup coriander leaves
4 shallots, trimmed

METHOD

Preheat oven to 190C (170C fan). Place cauliflower in a baking tray and drizzle with olive oil. Season with salt and pepper and roast until a deep golden colour, about 20mins. Set aside.

Meanwhile, bring a medium saucepan of salted water to the boil; add risoni. Cook, stirring once or twice, for 7mins; drain and place in a bowl. Drizzle with 2-3 tsp olive oil and stir through.

Heat a large non-stick frypan to high and add chorizo. Fry, tossing regularly, until golden. Add cumin seeds and mussels. When hot, add risoni, cauliflower and lemon juice. Toss to combine. Garnish with coriander and shallots before serving.