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.