Pesto, Bocconcini and Risoni Salad
Serves 2
Ingredients
150g risoni (orzo)
1 heaped tbsp pesto
150g cherry bocconcini, halved
200g cherry tomatoes, quartered
80g Kalamata olives, pitted
Small handful of fresh basil leaves
Large handful of baby spinach
1x400g tinned chickpeas, drained and rinsed
Olive oil for drizzling
Salt and pepper to taste
Method:
Cook the risoni according to package instructions. Once cooked, drain and rinse under cold water to and cool it down.
In a large mixing bowl, combine the risoni with cherry tomatoes, bocconcini, olives, basil, baby spinach and chickpeas. Stir in the pesto until evenly coated. Drizzle with olive oil and season with salt and pepper to taste. Divide between two plates or containers and enjoy.
