Greek Lamb Risoni Salad

Cook risoni in a saucepan of salted, boiling water for 6–8 minutes or until tender. Drain risoni well.

While the risoni is cooking, grate garlic and place ¼ in a large bowl with ½ tablespoon oregano, ½ the chilli flakes, and 40ml (2 tablespoons) oil. Finely zest and juice lemons. Add lemon rind and ½ the lemon juice to the bowl and mix to combine. Add risoni and toss to coat. Season with salt and plenty of black pepper. Set aside.

Thinly slice onion and place in a bowl with remaining lemon juice. Toss to coat and set aside to lightly pickle.

Heat remaining oil in a large frypan over high heat. Add remaining grated garlic and remaining oregano and cook for 2 minutes. Add lamb mince and cook, breaking up any lumps with a wooden spoon, for 6 minutes or until crispy.

Halve cherry tomatoes and add to risoni. Add spinach leaves and ½ the onion and toss gently to combine.

Divide risoni salad between bowls. Spoon over lamb and crumble over feta. Serve with remaining onion.