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Marinated Grape, Greens and Risoni Salad
Ingredients
  • 1 cup (220g) risoni
  • 2 bunches asparagus, trimmed and cut into thirds on an angle
  • 200g sugar snap peas, trimmed
  • 25g punnet red vein sorrel leaves (from specialty grocers or markets - substitute baby spinach leaves)
  • 100g gorgonzola dolce, crumbled
  • subheading: MARINATED GRAPES:
  • 350g mixed seedless grapes (we used red and black grapes)
  • 1 tsp dried oregano
  • ½ tsp dried chilli flakes
  • Finely grated zest & juice of 1 orange
  • ½ cup (125ml) extra virgin olive oil
  • ¼ cup (60ml) red wine vinegar
  • ¼ cup flat-leaf parsley leaves, chopped
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