Sunday, 11 April 2010

Risoni salad

I basically made a half quantity of the recipe, and that was enough for 3 meals (dinner for G and I and then lunch the next day, when it was just as delicious!)

This was the first time that I'd ever roasted my own capsicum, and it was so easy.  However I did end up roasting it for longer than Curtis says - he says 10 minutes (and then for a few more minutes with the tomatoes), but I did it for 20 minutes and then added the tomatoes.  

It was super easy, though of course a little time consuming to roast capsicums on a weeknight!

My version (less green than Curtis' even though I divided his quantities in half, I ended up with more risoni to green than Curtis did):

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