Chicken and avocado risoni salad

• 600 g chicken tenderloins, cut in half lengthways and then into pieces (3 cm)
• ½ tsp paprika

Dressing

• 4 garlic cloves
• 2 tsp lime zest, no white pith
• ¼ tsp dried chilli flakes (optional)
• 20 g honey
• ½ tsp sea salt
• ½ tsp ground black pepper
• 100 g freshly squeezed lime juice
• 150 g extra virgin olive oil

Risoni

• 110 g carrot, cut into pieces (3 cm)
• 1 spring onion/green onion, trimmed and cut into halves, plus extra thinly sliced to serve
• 2 cm piece fresh ginger, peeled
• 1500 g water
• 20 g Chicken stock paste (see Tip)
• 250 g dried risoni pasta
• 150 g frozen peas
• 1 avocado, cut into slices
• 60 g fresh baby spinach leaves
• 100 g Greek feta, crumbled, to serve