Risoni salad

Ingredients

• Uncooked Risoni - 1 cup
• Diced English cucumber - 5 tbsp
• Chopped deseeded tomato - 1/2 medium
• Extra virgin olive oil - 1 tsp
• Cubed pine apple - 4 tbsp
• Shredded pomegranate - 4 tbsp
• Chopped Green Bell Pepper - 2 tbsp
• Finely chopped fresh Carrot - 3 tbsp
• Lemon Black Pepper - 1 tsp

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Preparation

• Cook Risoni according to package instructions. After 5 - 8 mts of cooking drain the Risoni in collander and keep it aside.
• Take one deep bowl or salad bowl, mix all the ingredients except olive oil, pomegranate seeds and cooked risoni.
• Now spread the cooked Risoni in serving plate and arrange the mixture on top of the risoni.
• Sprinkle the extra virgin olive oil follow with pomegranate seeds on top of the Risoni salad.
  
• Let it sit inside the fridge for 5 mts and then the Filling Risoni salad is ready to serve for Dinner.
• After having this salad you will feel complete and filling meal for dinner.

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