prawn, risoni and feta salad


 a spring lunch outside with a glass of pinot grigio is the way to enjoy this pasta salad


  • 1 1/3 cups risoni pasta
  • 1 bunch watercress , leaves picked
  • ½ bunch parsley, chopped
  • 1 large fennel bulb, finely sliced
  • 1 kg king prawns, cooked
  • 200g feta cheese
  • 1 lemon, juice
  • ¼ cup extra virgin olive oil
  • salt & pepper


Cook the pasta to packet instructions and set aside to cool.

Peel the prawns leaving the tails. Make the dressing with the lemon juice , olive oil and S&P, whisk together.

To assemble the salad, place the pasta, watercress , parsley and fennel in a large bowl with the dressing and toss well. Place the salad on serving plates and finish with the prawns and crumble the feta cheese over the salad.

serves 6-8