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
  • Print


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


Risoni and bean salad with lemon
  • 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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