Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
Place sausage meat, olive, half the oregano and half the feta into a bowl and mix well to combine. Shape mixture into 8 rissoles and wrap each one in a vine leaf. Place on a tray and refrigerate for 30 minutes.
Step 2
Meanwhile, bring a large saucepan of boiling salted water to the boil and cook risoni according to packet instructions. Drain and set aside to cool completely.
Step 3
Using a mortar and pestle pound the garlic, 1/2 tsp sea salt flakes and remaining oregano leaves to form a paste. Gradually mix in the lemon juice and olive oil until combined. Set aside.
Step 4
Heat a chargrill pan or barbecue over medium heat. Brush the rissoles with oil and cook for 5-6 minutes on each side until cooked through.
Step 5
Place the risoni, tomato, onion, cucumber, capsicum and remaining 1/2 cup (100g) feta in a bowl and drizzle over the dressing. Season with salt and pepper and toss to combine. Transfer risoni salad onto a serving platter and serve alongside the rissoles.
Your folders
hellofresh.com.au
Your folders
taste.com.au
5.0
(7)
6 minutes
Your folders
womensweeklyfood.com.au
195 minutes
Your folders
coles.com.au
40 minutes
Your folders
bbc.co.uk
3.5
(2)
30 minutes
Your folders
theorganisedhousewife.com.au
15 minutes
Your folders
recipetineats.com
5.0
(12)
Your folders
recipetineats.com
Your folders
womensweeklyfood.com.au
40 minutes
Your folders
bbcgoodfood.com
15 minutes
Your folders
taste.com.au
10 minutes
Your folders
taste.com.au
4.9
(21)
15 minutes
Your folders
womensweeklyfood.com.au
170 minutes
Your folders
womensweeklyfood.com.au
50 minutes
Your folders
taste.com.au
4.9
(11)
20 minutes
Your folders
taste.com.au
5.0
(1)
30 minutes
Your folders
coles.com.au
10 minutes
Your folders
wellnourished.com.au
5.0
(1)
20 minutes
Your folders
taste.com.au
4.9
(14)
25 minutes