Step 1

Boil the kettle. Place a saucepan over high heat and add boiling water and 1 tsp salt. Add risoni, reduce heat to medium, then simmer for 7 minutes or until al dente, adding asparagus and sugar snap peas for the final 2 minutes. Drain, reserving 1/2 cup (125ml) cooking liquid. Return reserved liquid to pan with risoni mixture.

Step 2

Add reserved oil mixture to pan with parsley and zest. Season. Break up the salmon and feta into bite-sized pieces, add to the risoni mixture and toss to combine. Squeeze over lemon juice to serve.