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.
- 1 hr 15 mins cooking
- Serves 4
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Ingredients
Risoni and bean salad with lemon
- 1 kilogram fresh broad beans, shelled
- 250 gram risoni
- 1 tablespoon olive oil
- 3 green onions, sliced thinly
- 2 clove garlic, sliced thinly
- 1 cup coarsely chopped fresh mint
- 1/4 cup (60ml) lemon juice
- 500 gram cherry tomatoes, halved
- 1 tablespoon brown sugar
- 1 cup (80g) shaved parmesan cheese
Method
Risoni and bean salad with lemon
- 1Boil, steam or microwave beans until just tender; drain. Rinse under cold water; drain. Peel away grey-coloured outer shells.
- 2Cook risoni in medium saucepan of boiling water, uncovered, until just tender; drain.
- 3Meanwhile, 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.
- 4Cook tomato and sugar in same frying pan, stirring occasionally, about 5 minutes or until tomato just softens.
- 5Top risoni salad with tomato; sprinkle with cheese.
Notes
If you cannot buy fresh, use 500g frozen broad beans.
