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Schnitty with risoni salad




Source of Recipe


Adapted from a Woolworths recipe






Recipe Introduction


serves 4
This is an easy one using any vegan schnitzel you like. I usually like Plantein, Fries, Quorn or Plantitude. There are many on the market. If you can get a lemon pepper one all the better otherwise season with lemon pepper.





List of Ingredients



• 120g green beansm ends trimmed, halved
  
• 1 cup risoni
  
• 500g any plant-based schnitzel
  
• lemon pepper (or mix cracked pepper, celery salt and finely grated lemon zest)
  
• 1 1/2 cups frozen peas (or fresh if you grow them)
  
• 120g baby spinach
  
• 1.2 cup chopped parsley (less if you don't like so much)
  
• 2 spring onions, thinly sliced
  
• juice of 1 lemon
  
• 2 garlic cloves crushed
  
• 1 tbs seeded mustard (or use dijon)
  
• 2 1/2 tsp olive oil
  






Instructions



1. Cook risoni in a large saucepan of salted boiling water. The recipe said 12 minutes but I think less (until al dente). Drain and refresh under cold water.
   
2. Cook beans and peas for 3 minutes in boiling salted water. Drain and refresh under cold water. Put with risoni inot a large bowl
   
3. Season schnitzels with lemon-pepper and panfry 4 mins each side or intil browned and cooked through. Remove from heat and coarsely chop.
   
4. Add schnity spinach, parsley, onion to the risoni micture and toss to combine
   
5. Whisk lemon juice, 2 tsp oil, garlic and mustard in a jug. Drizle over salad and toss to combine.
   






Final Comments


You could use oyster mushrooms or king mushrooms instead of fake meat if you like. You could use white beans (uncooked) instead as well.

You could add slices of nectarine and radish to the salad. Or you could use asparagus and roast capsicum as the veg in it.