1 kg fresh broad beans or 500g pkt frozen broad beans
2 bunches asparagus, trimmed
1½ cups fresh parsley leaves
3 tbsp chopped fresh dill
4 spring onions, finely sliced
Zest and juice of 1 lime
¼ cup olive oil
1 tsp Dijon mustard
1 tsp sugar
Sea salt to taste
100g feta, crumbled
Instructions
Cook risoni according to packet directions.
If using fresh broad beans, pod beans and blanch in boiling water for 2 minutes, drain and refresh in ice water. When cold, remove the outer pod of each bean to reveal the beautiful bright green beans. Set aside.
For frozen beans, remove the outer pod, defrost and set aside.
Finely slice asparagus stems stopping approximately 4cm from the tip end. Set the sliced asparagus aside, this will be used fresh.
Bring some water to the boil and blanch the asparagus tips for 1 minute, drain and refresh.
In a large bowl toss prepared risoni, broad beans, sliced asparagus and tips, parsley leaves, dill and spring onions.
In a screw top jar, add lime zest and juice, olive oil, mustard, sugar and salt, secure the lid and shake to combine.
When ready to serve, add ¾ of the crumbled feta to the salad, toss together with the dressing.
Serve in a salad bowl garnished with the reserved feta.
