Quick Tomato and Feta Risoni

Ingredients

• Halve zucchini lengthways and thinly slice into half-moons
• Pick dill fronds from their stems
• Peel and crush garlic
• Heat oil in a frypan over medium-high heat
• Add zucchini and cook for 2–3 minutes or until golden brown and tender
• Add garlic and cook, stirring, for 30 seconds or until fragrant
• Dissolve stock cube in 250ml (1 cup) water
• Add cherry tomatoes, and stock and bring to the boil
• Stir through risoni and cover with a lid. Reduce heat to low and cook, stirring once or twice to stop risoni sticking to the bottom of the pan, for 10 minutes or until risoni is tender
• Meanwhile finely zest lemon
• Once risoni is cooked, add spinach, lemon zest, most of the dill and most of the feta and stir until spinach is wilted
• Add sugar and season to taste with salt and pepper
• Cut lemon into wedges
• Toss salad leaves with your favourite dressing
• Divide risoni between bowls and sprinkle with remaining feta and dill
• Serve with lemon wedges