Risoni salad with cucumber & tomatoes
Today I gave my last workshop on how to photograph a cake. And it wasn’t my best one either… That kind of bothers me, as it always does when I feel a workshop didn’t go exactly as planned, but now that it is the last one it feels even more wrong. Not that it was a complete disaster but I wasn’t in the right flow and the right mindset. The beginning was messy as the space I am renting to give the workshop wasn’t finished yet and they were cleaning and hovering when the first people came in. They were early, so no one’s fault really but still… It was a tiny group but to be honest I think after having done this workshop for almost 5 years, it is due time for me to stop. I don’t feel the ‘love’ anymore, which is the reason I decided to stop anyway. And maybe it was just my feeling… I do hope that the girls who came did get something out of it!
But all good things have to end at some point. Loving the new workshop.. And truthfully, how long can you give a workshop before it starts to get really boring for yourself? Which gives me renewed respect for teachers. How do you teach the same stuff to teenagers or kids for years and years and years? Does that get boring at some point too? But enough about the workshop; what I really want to talk to you about is this delicious and healthy salad.
After having fallen of the healthy wagon for a bit, it was time to get on board again and I had loads of leftovers in the fridge that were perfect for making a delicious lunch salad. It was fairly sunny outside so shot the food on your garden table, which turned out the be not ideal as the sun kept showing it’s head, so I had to rush a little bit in between bursts of sunshine. We’ve recently been buying a couple of really nice backgrounds for photography… Let me phrase that differently; we’ve been buying some new furniture which can also very well double as photo backgrounds… You start to look at things very differently don’t you? Haha… Not sure if Tom always agrees although he is very good at spotting pretty photo/furniture things…
Anyway, this salad is quick to make and would also be very good with leftovers from a previous pasta meal. I used risoni here which is a very small pasta type and best resembles rice in terms of size. This is a lovely light and fresh salad, which is ideal for a sunny warm day when you want something healthy and quick…
Risoni salad with cucumber and tomatoes
Prep Time: 10 min
Cook Time: 12 min
Total Time: 22 min
Risoni is a type of pasta that best resembles rice in terms of size. Structure wise it is definitely pasta! Also known as orzo
- 75 gr risoni
- 1/2 cucumber, cut into ribbons
- 2-3 tbsp greek yoghurt
- 4-5 cherry tomatoes
- 50 gr sweet peas
- lettuce of your choice
- mustard cress
- 1 lemon
- 2-3 radishes
- salt and pepper
- parmesan, optional
- Bring salted water to the boil and prepare your risoni according to package instructions. Add the frozen peas to the water for the last two minutes. Drain, rinse with cold water and leave to cool off.
- Cut your cucumber into ribbons, slice the tomatoes in quarters or halves, cut your radishes into thin slices.
- Make a dressing with your yoghurt, pesto, lemonjuice and add salt and pepper to taste.
- Mix the risoni with all the vegetables and add a few tablespoons of your dressing. Mix well and taste if it needs anything extra.
- Put the salad leaves in a bowl and add the risoni salad on top. Finish off with adding some mustard cress on top or you can add a little bit of shaved parmesan if you like too.