Risoni salad with artichoke and feta

Risoni salad with artichoke and feta

3.8 89 beoordelingen

Voorbereiding 15min

Totaal 25min

4 portions

Ingrediënten

water
1100 g
dried risoni pasta rinsed and drained
400 g
extra virgin olive oil
2 tbsp
sea salt to taste
½ tsp
fresh flat-leaf parsley leaves only, plus extra leaves for garnishing
4 sprigs
feta cheese
130 g
marinated artichoke hearts drained
340 g
pine nuts toasted
60 g
sun-dried tomatoes cut into thin slices
100 g
canned chickpeas rinsed and drained (weight is pre-draining)
400 g
lemon juice
1 tbsp
ground black pepper to taste
1 pinch

Voeding per 4 portions

Calorieën 3116.6 kcal / 13089.9 kJ

Eiwitten 113.7 g

Vetten 124.3 g

Koolhydraten 350.2 g

Vezels 61.4 g

Verzadigd vet 28.6 g

Natrium 4216.4 mg

Bevalt het je?

Dit recept en meer dan 100.000 andere wachten op jou!

Registreer je voor onze 30 dagen gratis proefperiode en ontdek de wereld van Cookidoo®. Zonder verplichtingen.

Gratis aanmelden Meer informatie

Ook te zien in

Vegetarian Cooking 10 recepten
Australië en Nieuw-Zeeland

Misschien vind je dit ook leuk...

Vegetable bake with goat's feta

Vegetable bake with goat's feta

1u. 30min

Capsicum and potato tortillas with olive tapenade

Capsicum and potato tortillas with olive tapenade

35min

Pumpkin risotto with bacon

Pumpkin risotto with bacon

40min

Warm Mediterranean couscous salad

Warm Mediterranean couscous salad

30min

Spinach and artichoke penne

Spinach and artichoke penne

1u. 5min

Peanut and soba noodle slaw

Peanut and soba noodle slaw

20min

Feta, spinach and potato frittata

Feta, spinach and potato frittata

1u.

Mexican stack

Mexican stack

45min

Ricotta, mint and zucchini lasagne

Ricotta, mint and zucchini lasagne

2u.

Steamed eggplant and ricotta lasagne

Steamed eggplant and ricotta lasagne

1u. 25min

Pumpkin and antipasto risoni salad

Pumpkin and antipasto risoni salad

35min

Pumpkin and pomegranate quinoa salad

Pumpkin and pomegranate quinoa salad

1u.