Chicken Youvetsi & Greek-Style Cos Salad

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook onion, stirring occasionally, until softened, 4-5 minutes.
• Add paprika spice blend, garlic, lemon zest, tomato paste and half the dried oregano. Cook until fragrant, 1-2 minutes.

• To the pan, add vegetable stock powder and the boiling water. Bring to the boil.
• Add risoni and cook until ‘al dente’, 6-8 minutes.

TIP: ‘Al dente’ risoni is cooked through but still slightly firm in the centre.
TIP: If needed, add a splash of water to loosen the risoni.

• In a second large frying pan, heat a drizzle of olive oil over medium-high heat.
• Add diced chicken and cook until pink and starting to curl up, 4-5 minutes.
• Remove from heat, then add a good squeeze of lemon juice. Season to taste with salt and pepper.

• In a large bowl, combine cos, the remaining dried oregano, a drizzle of olive oil and generous squeeze of lemon juice. Season to taste.