Risoni salad with mango, green peas and baby greens
1 package Planet Plant-Based Risoni
1 package baby greens (about 200g)
300g frozen peas
2 tbsp olive oil
juice from one lemon
a pinch of salt
lemon wedges, to serve
Blanch frozen peas in boiling water for 2-3 minutes. Remove with a slotted spoon. Cook Rissini in the same pot according to package instructions, drain and rinse under cold water until cool. While pasta cooks, cut the mango into small cubes.
Combine Rissini, blanched peas and mango chunks in a large mixing bowl.
Make the citronnette by shaking olive oil, lemon juice and salt in a small jar. Massage into your baby greens.
Create a bed of greens in each plate, top with prepared rissinisalad and serve with a couple lemon wedges.