Saturday, January 9
cup risoni, uncooked
zest and juice of 1/2 lemon
12 cherry tomatoes, halved
1 tb olive oil
about 7-8 large leaves of basil, roughly chopped
aboutg 7-8 large leaves of mint, roughly chopped
Boil about 4 cups water in a saucepan, when boiling, add risoni - boil for about 8 minutes - it cooks quite quickly. Remove from heat and place into colander and rinse with cold water. Leave to drain.
Zest and squeeze lemon, put into same bowl, add pepper and olive oil.
Combine the tomatoes, risoni, basil, mint in a salad bowl, drizzle over lemon juice/oil mix and mix through thoroughly. Store in refrigerator until serving.
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