Ingredients

• 150g mixed lentil risini
• 120g of tomotoes (your choice, I went for a mixture)
• 1/2 red pepper
• 50g spring onions
• 1/2 sqeezed lemon
• Salt and pepper to taste

For the Basil Pesto

• 50 g fresh basil leaves
• 30 g pine nuts
• 25 g nutritional yeast
• 3 – 6 tablespoon olive oil (depending on consistency you want)
• 1 clove garlic
• Salt to taste

(I had plenty left over of this but find it easier to put in the food processor with more)

Prepare

To make the Basil Pesto

• In a food processor, combine the pine nuts and garlic
• Add the basil leaves, nutritional yeast and blend
• With the blade turning, add in the olive oil until it becomes a thick paste
• Stir in the juice of half a lemon
• Add salt for desired taste

Cook

To make the salad

• Boil salted water and add risini, reduce to medium heat and stir now and again to keep from over flowing
• A foam layer will form on top, this is normal and will remove with cold water rinse
• My additional advice would be 4 minutes for a firmer texture and 5/6 for softer
• Finely chop the spring onions, pepper and tomatoes
• Once the risini is cooked, drain and refresh it in cold water (or not if you want it served warm)
• Now mix all the salad ingredients with the pesto dressing
• Can be served with an additional protein if you wish