CRUNCH PRESERVES TOMATO AND KALAMATA RISONI SALAD
VEG |GF | DF option
SERVES 6-8
Ingredients
2 cup cooked and cooled risoni
2 Tbsp olive oil
1 punnet cherry tomatoes, blistered in a hot pan
½ cup pitted kalamata olives
Fresh mozzarella
80g Rocket
Basil
To Prepare
Toss the cooked risoni through ⅓ - ½ jar of Crunch Preserves Tomato and Kalamata Olive
Sauce to coat.
Season to taste.
Spread an additional half a cup of Tomato and Kalamata Olive Pasta Sauce on a serving
platter, top withthe risoni.
Scatter the risoni with rocket, olives and cherry tomatoes.
Tear and place fresh mozzarella across the salad and finish with, fresh basil and a drizzle of
olive oil
COOK’S NOTES
This salad would work beautifully served next to BBQ meats.
For a Dairy Free option simply swap out mozzarella for goats cheese or cashew feta.
