Risoni salad with cucumber and tomatoes
So… Back from Lugano.. What a gorgeous area and what gorgeous food and what a lot of icecream… That just about sums up the last couple of days. Ofcourse you will get an extensive report on the travel but for now I really need to get back to work. Lots of recipes to make this week, emails to answer and in general lots of stuff to finish. And it is also about time to start getting my act together and get back on the healthy eating track. Summer is around the corner, our garden is ready but I am no where near it yet…
Thanks goodness the dishes I will be shooting this week are all healthy. well almost all. Vegetables play the major part in this cookbook and that is a good thing. Imagine the result if I had to shoot cakes this week! Sigh… This salad is delicious, healthy and fairly quick. Ideal for a good and good for you lunch I think!
Enjoy and I’ll go back to work now!
- 75 gr risoni
- 1/2 cucumber cut into ribbons
- 2-3 tbsp greek yoghurt
- 4-5 cherry tomatoes
- 50 gr sweet peas
- lettuce of your choice
- mustard cress
- 1 lemon
- 2-3 radishes
- salt and pepper
- parmesan optional
Bring salted water to the boil and prepare your risoni according to package instructions. Add the frozen peas to the water for the last two minutes. Drain, rinse with cold water and leave to cool off.
Cut your cucumber into ribbons, slice the tomatoes in quarters or halves, cut your radishes into thin slices.
Make a dressing with your yoghurt, pesto, lemonjuice and add salt and pepper to taste.
Mix the risoni with all the vegetables and add a few tablespoons of your dressing. Mix well and taste if it needs anything extra.
Put the salad leaves in a bowl and add the risoni salad on top. Finish off with adding some mustard cress on top or you can add a little bit of shaved parmesan if you like too.