1 large green oak leaf lettuce, outer leaves shredded, centre cut into quarters
400g hot smoked salmon, thickly sliced
4 large eggs, cooked in boiling water for 6 minutes, chopped
Method
WHISK together the dressing and mustard. Gently toss the pasta, peas and basil in 2 tablespoons dressing mixture while the pasta and peas are warm. Cool a little more
PLACE a third of the risoni mixture on a serving platter, top with lettuce, then the remaining risoni, and the salmon. Scatter over eggs and drizzle with remaining dressing. Serve immediately
