Zest Salt Lemon Risoni with Charred Zucchini and Pine Nuts

Difficulty: Easy | Prep: 10 min | Cook: 20 min | Total: 30 min | Serves: 4 | Dietary: Vegan

The risoni cooks straight in the pan with the stock, so there is one pot and nothing to drain. Char the zucchini hard first. That is the bit most people rush and it is where the flavour comes from. Chooki's Zest Chicken Salt does the seasoning and the lemony lift in the one hit.

Step 1: Char the Zucchini

Get a wide frying pan over high heat with 2 tablespoons of the oil. Lay the zucchini rounds in one layer and leave them completely alone for 3 minutes, until the undersides are properly blackened in patches. Flip them, give them 2 minutes more, then tip them onto a plate.

Step 2: Toast the Risoni

Drop the heat to medium and add the last tablespoon of oil with the garlic. Once you can smell it, about 30 seconds, tip in the risoni and stir it around for a minute so the grains pick up a bit of colour.

Step 3: Simmer

Pour in the stock with 1 tablespoon of the Chooki's Zest Chicken Salt. Simmer uncovered for 10 to 12 minutes, stirring every couple of minutes so it does not catch, until the risoni is soft and the liquid has gone thick and creamy. Toast the pine nuts in a dry pan while you wait, 2 minutes, shaking them so they go golden and not black.

Step 4: Bring It Together

Stir the zucchini back through with the lemon zest, the juice and the last tablespoon of Zest salt. Scatter the pine nuts and parsley over the top and take the pan straight to the table.

Tip: Stock brands are all over the place on salt. Taste it before the second tablespoon goes in and hold some back if yours is a salty one.