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.

Serves 4

Cook

1H 15M

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Ingredients

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

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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