Side

Risoni, garden pea and chorizo salad

Name: Pea, chorizo and risoni pasta salad recipe
Yield: 8
Ingredients: 440g risoni; 3 (330g total) smoked chorizo sausages, cut into 2cm chunks; 500g fresh garden peas, podded; 500g sugar snap peas, strings removed; 250g Persian feta, crumbled; 3 long green shallots, green part sliced on the diagonal, white part reserved (see notes); 150ml extra virgin olive oil; 1 bunch flat-leaf parsley, cut into quarter lengths, plus extra 1/2 cup leaves, to serve; 1 bunch chives, cut into quarter lengths; 1/2 bunch mint, leaves picked, plus extra 1/2 cup leaves, to serve; 2 eschalots, thinly sliced; 1 garlic clove, thinly sliced; Finely grated zest and juice of 1 lemon; 50.00 ml red wine vinegar

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by Tom Gorringe

CHEF

Dec 09, 2023

“This dish is inspired by a salad my Mum makes at Christmas. It’s the perfect side for rich roasted meats, as well as fresh seafood.” – Tom Gorringe

2 cups (440g) risoni
3 (330g total) smoked chorizo sausages, cut into 2cm chunks
500g fresh garden peas, podded
500g sugar snap peas, strings removed
250g Persian feta, crumbled
3 long green shallots, green part sliced on the diagonal, white part reserved (see notes)

Dressing

150ml extra virgin olive oil
1 bunch flat-leaf parsley, cut into quarter lengths, plus extra 1/2 cup leaves, to serve
1 bunch chives, cut into quarter lengths
1/2 bunch mint, leaves picked, plus extra 1/2 cup leaves, to serve
2 eschalots, thinly sliced
1 garlic clove, thinly sliced
Finely grated zest and juice of 1 lemon
2 1/2 tbs red wine vinegar

Method

1.

For the dressing, place the oil, herbs, eschalot, garlic, zest and juice in a blender. Whiz on high speed until smooth, before adding in the vinegar and salt flakes and freshly ground black pepper to taste. Give one last whiz to combine (see notes).
2.

Cook the risoni in boiling salted water following packet instructions. Drain and cool under cold running water (to avoid sticking). Drain well and chill until ready to use. Cook chorizo in a large frypan over medium heat for 6-8 minutes, stirring occasionally, until caramelised. Drain on paper towel to remove excess oil.
3.

Blanch the peas and sugar snap peas in a large pot of boiling salted water (see notes). Use a slotted spoon to transfer to a bowl of iced water and, once cool, drain well. Cut sugar snap peas in half horizontally.
4.

Combine risoni, chorizo, blanched vegetables, feta and shallot in a large bowl and gently toss.
5.

Fold through 3/4 cup dressing, then check if it needs more dressing. Transfer to a serving bowl. Serve sprinkled with extra herbs.

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Recipe Notes

Blanching the peas will give them a vibrant green colour. Do not overcook. Reduce waste by reserving the white part of shallots for another recipe, and use the stalks leftover from the parsley used to serve in the dressing. The salad dressing can be made up to 1 week ahead. Store in a jar in the fridge. The dressing makes 1 1/2 cups. Any leftover dressing is great for a potato salad. Simply add some mayonnaise if you prefer a creamier dressing.