Pork and Feta Rissoles with Risoni Salad

Preheat oven to 200°C fan-forced. Pick oregano leaves from their stems and roughly chop half the leaves. Crumble feta. Remove sausage meat from casings, discarding casings, and place meat in a bowl with chopped oregano and half the crumbled feta. Mix well to combine and shape into 4 equal-sized rissoles. Place on a plate and refrigerate.

Cook risoni in a large saucepan of salted, boiling water for 10 minutes or until tender. Drain and set aside.

While pasta is cooking, peel and finely chop garlic. Finely chop remaining oregano leaves. Finely zest and juice lemon. Place garlic, oregano, lemon zest and juice in a bowl with olive oil, season with salt and pepper and stir to combine.

Halve cherry tomatoes. Chop cucumber. Remove seeds from capsicum and thinly slice. Roughly chop olives.

Heat a non-stick, ovenproof frypan over medium heat. Add rissoles and cook, turning once, for 3–4 minutes or until browned on both sides. Add capsicum to pan, transfer to oven and cook for 8–10 minutes or until cooked through.

Place tomato, cucumber, cooked capsicum, olives and remaining feta in a bowl with risoni and dressing, season to taste and toss to combine. Divide pasta salad between bowls and top with rissoles.