Step 1 Start by prepping your ingredients. Roughly chop the olives, pull apart the fish into flakes, finely chop the dill and juice and zest the lemon. Peel and finely slice the garlic. Step 2 Cut the white part of the leek into slices 2cm. Give the green part of the leek a really good wash and then very finely slice the green leek tops. If you’ve never cooked with green leek tops before, keep in mind they are much more fibrous so need a finer cut and require a longer cooking time compared to the white part. Step 3 In a heavy based pot or large frypan, heat the olive oil over medium heat. Add the green parts of the leek, and the salt and saute slowly for 10 minutes. Add the white parts of the leek and continue to cook until everything is soft and silky. This can take up to 15 minutes, so go low and slow. Step 4 Add the sliced garlic cloves, lemon zest, capers, chilli flakes and cracked pepper and continue to sauté for another 5 minutes. Step 5 Bring a pot of salted water to the boil and cook the risoni following the packet instructions, leaning towards al dente. Drain well and then tip into the pot with the leeks. Step 6 Add the lemon juice, flaked fish, chopped green olives, chopped dill and crumble over the feta. Gently mix. Taste, adding more salt and pepper if needed. Step 7 Serve warm or at room temperature.
