Serves: 4

Ingredients:

Vegetable oil, to fry
1 pack of Olga’s Fine Foods Chicken Schnitzels
200g risoni
2 tbsp extra virgin olive oil
1 garlic clove, minced
1 tsp dried oregano
Salt and pepper, to taste
250g cherry tomatoes, quartered
1 Lebanese cucumber, diced
70g kalamata olives, pitted and halved
100g feta, crumbled
1/2 cup fresh basil leaves

Method:

1. Heat vegetable oil in a pan over medium-high heat, then reduce to medium. Cook the chicken schnitzels for 3-4 minutes on each side until they turn golden and crisp. Remove them from the pan and transfer to a plate, sprinkle with sea salt, and let them cool slightly.
2. Bring a pot of water to boil. Add risoni and cook according to packet instructions (usually 10-12 minutes). Drain and transfer to a large mixing bowl, along with the cherry tomatoes, cucumber, olives, feta, and basil. Toss to combine, then add the olive oil, dried oregano and mince garlic. Season with salt and pepper as needed. Transfer the salad to a serving plate, slice the chicken schnitzel and place on top, then serve.