Ingredients:
Caper Dressing
* 45ml Olive Oil
* 30ml Aged Balsamic Vinegar
* 1 Garlic Clove, Crushed
* 15ml Mustard
* 30ml Capers
Main Ingredients:
* 200 grams Risoni Pasta, (pasta rice)
* 75 grams punnet of mangetout, halved and blanched
* 90 grams English Spinach
* 2 packets rocket
* 45 ml chopped mint, plus extra leaves for garnish
* 3 baby marrows, thinly sliced
* grams reduced fat feta
1. Cook risoni according to packet instructions, then drain and place in a large bowl.
2. Toss in remaining salad ingredients.
3. Mix dressing ingredients together, pour over salad and stir to distribute.
4. Top with extra fresh mint and serve.
Good Ideas:
5. Make the dressing in advance to save time when serving.
6. Customise the salad with all your favourite green vegetables.
7. Use peas instead of mangetout.
Source: pickandpay
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