Quick & Easy

Chickpea, preserved lemon and risoni salad

chickpea, preserved lemon and risoni salad
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1.Boil, steam or microwave peas until tender.
2.Meanwhile, make yogurt dressing. Whisk yogurt and vinegar in small bowl until combined.
3.Cook risoni in medium saucepan of boiling water, uncovered, until tender, drain.
4.Meanwhile, heat the oil in large frying pan, cook garlic and celery, stirring, until celery softens slightly. Stir in chickpeas, lemon, olives, risoni and peas. Sprinkle cheese over salad, drizzle with dressing.

French-trimmed lamb cutlets marry beautifully with this salad, simply grill the lamb until cooked as desired, squeeze with lemon juice and serve alongside the salad.


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