The cookbook challenge week 19 - rice - risoni salad - 1 - $ - (v)

Ingredients

• 1 red capsicum, quartered
• 250 g punnet of vine-ripened cherry tomatoes
• 2 tablespoons olive oil
• 1 eschalot, finely chopped
• 1 garlic clove, finely chopped
• 1 1/3 cups risoni pasta
• 3 cups stock, chicken or vegetable, heated
• 1/2 telegraph cucumber, peeled, seeds removed, chopped
• 1 cup rocket leaves
• 185 g tin of good quality tuna (optional)

Vinaigrette:

• 1 eschalot, finely chopped
• 1 tablespoon red wine vinegar
• 2 tablespoons extra virgin olive oil
• 2 tablespoons roughly chopped flat-leaf parsley

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Preparation

• Preheat oven to 200C degrees. Place capsicum on a tray lined with baking paper. Curtis says to roast them for 10 minutes.
• Remove the tray from the oven, add the tomatoes and drizzle with 1 tbs of the oil and season. Roast for another 5 minutes or until the tomato skins split and the peppers are blistered.
• Place the peppers in a plastic bag for about 10 minutes. The skins should then just come right off. Slice the peeled peppers and put them and the tomatoes in a large bowl.
• Meanwhile heat 1tbs olive oil in a deep non-stick fry pan, over a medium heat. Cook the eschalot for 2 minutes then add the garlic and cook stir for another 2 minutes.
• Add the risoni and stir to coat in the oil. Pour in the hot stock, bring to a simmer and then reduce heat and simmer for 15 minutes.
• Stir occasionally until the risoni is cooked and then drain off any excess stock. Spread the risoni out on a tray and let cool.
• For the vinaigrette place all the ingredients in a bowl and whisk to combine. Add the risoni, cucumber, tuna and rocket to the bowl with the other ingredients. Drizzle on the vinaigrette and gently toss to combine all the ingredients and coat in the dressing.