- 1/4 cup ZOOSH Might Balsamic Splash Light
- 1 teaspoon Dijon mustard
- 250g risoni pasta, cooked and drained
- 1 1/2 cups peas, fresh or frozen, blanched
- 1/4 cup shredded basil
- 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
| - 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
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