Risoni is a very small pasta type and is also known as orzo
Prep Time 10 minutesmins
Cook Time 12 minutesmins
Author Simone van den Berg
Ingredients
75grrisoni
1/2cucumbercut into ribbons
2-3tbspgreek yoghurt
4-5cherry tomatoes
50grsweet peas
lettuce of your choice
pesto
mustard cress
1lemon
2-3radishes
salt and pepper
parmesanoptional
Instructions
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.