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Lamb sausages rissoles with Greek risoni salad

Name: Lamb sausages rissoles with Greek risoni salad recipe
Yield: 4
Ingredients: 8 (1kg) thick good-quality lamb sausages, casings removed; 1/4 cup black pitted olives, chopped; 1/3 cup oregano leaves, roughly chopped, plus extra to serve; 1 cup (200g) feta, crumbled; 8 preserved vine leaves, rinsed, drained; 200g risoni; 1 small garlic clove, peeled; Juice of 1 lemon; 2 tbs extra virgin olive oil, plus extra to brush; 200g cherry tomatoes, quartered; 1/2 small red onion, cut into thin slices; 1 Lebanese cucumber, halved lengthways, thickly sliced; 200g chargrilled capsicum, chopped

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by Kirsten Jenkins

Feb 01, 2020

Take a trip to Greece with this flavourful meat and salad combination.

8 (1kg) thick good-quality lamb sausages, casings removed
1/4 cup black pitted olives, chopped
1/3 cup oregano leaves, roughly chopped, plus extra to serve
1 cup (200g) feta, crumbled
8 preserved vine leaves, rinsed, drained
200g risoni
1 small garlic clove, peeled
Juice of 1 lemon
2 tbs extra virgin olive oil, plus extra to brush
200g cherry tomatoes, quartered
1/2 small red onion, cut into thin slices
1 Lebanese cucumber, halved lengthways, thickly sliced
200g chargrilled capsicum, chopped

Method

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.
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.
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.
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.
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.