Quick & Easy

Risoni and bean salad with lemon

This risoni and bean salad is robust enough for a light yet satisfying vegetarian lunch, or perfect as a side dish for grilled chicken or steak.
risoni & broad bean salad
1H 15M



1.Boil, steam or microwave beans until just tender; drain. Rinse under cold water; drain. Peel away grey-coloured outer shells.
2.Cook risoni in medium saucepan of boiling water, uncovered, until just tender; drain.
3.Meanwhile, heat oil in large frying pan; cook onion and garlic, stirring, until onion softens. Add risoni, beans, mint and juice; stir until combined. Transfer to large serving platter.
4.Cook tomato and sugar in same frying pan, stirring occasionally, about 5 minutes or until tomato just softens.
5.Top risoni salad with tomato; sprinkle with cheese.

If you cannot buy fresh, use 500g frozen broad beans.


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