This recipe has been a favourite with everyone in this household for ever. The flavours are bright and fresh but it's also a showstopper on a table with its colours of yellow, green and red.
The salad is great as a side for grilled meats or fish, but also with a dry and spicy curry, or in decant bowlfuls by itself. Some of us have been known to have leftover servings for breakfast......
Ingredients:
1 cup risoni pasta
1 loose packed cup chopped flat leaf parsley
1 loses packed cup chopped fresh coriander
1/2 cup toasted pine nuts or slivered almonds
1/2 cup pomegranate seeds or currants soaked and drained
salt and pepper to taste
2 level teaspoons turmeric powder
1/2 cup olive oil
1 lemon, juiced
Directions:
In a salad bowl, whisk together the turmeric,olive oil, lemon juice, salt and pepper to taste.
Cook risoni in lots of salted water until al dente, and then drain well.
Toss the pasta in the dressing.
Add the chopped herbs, and mix well.
If the salad appears too dry, pour on a couple more glugs of olive oil, and adjust the seasoning.
Sprinkle on top with toasted nuts and pomegranate seeds or currants.
