Name: Risoni, lentil and salsa verde salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: Risoni and lentil salad; 1 cup risoni; 1/2 cup australian green lentils or dark green puy lentils; 1 punnet baby roma tomatoes, quartered; Salsa verde dressing; 1/2 cup dill leaves; 1/2 cup coriander leaves; 1/2 cup parsley leaves; 2 tablespoon extra virgin olive oil; 1 tablespoon cornichons; 1 tablespoon capers, rinsed; 1/2 lemon, juice; 2 anchovy fillets; 2 teaspoon dijon mustard

Risoni, lentil and salsa verde salad

Serves 6

Prep

15M

Cook

25M

Total

40M

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Ingredients

Risoni and lentil salad

1 cup risoni

1/2 cup australian green lentils or dark green puy lentils

1 punnet baby roma tomatoes, quartered

Salsa verde dressing

1/2 cup dill leaves

1/2 cup coriander leaves

1/2 cup parsley leaves

2 tablespoon extra virgin olive oil

1 tablespoon cornichons

1 tablespoon capers, rinsed

1/2 lemon, juice

2 anchovy fillets

2 teaspoon dijon mustard

Method

1.Cook risoni in a large saucepan of boiling salted water following packet instructions; drain well.

2.Place lentils in a medium saucepan. Cover with water and bring to the boil on high. Reduce heat to low; simmer 15-20 minutes, until just tender. Drain well.

3.To make salsa verde dressing, place all ingredients in a food processor; process until smooth. Season to taste.

4.In a large bowl, combine risoni, lentils and tomatoes. Add salsa verde dressing; toss to coat.

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Ingredients

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