Curtis Stone's BBQ spring veggie salad with risoni

Step 1

In a small serving bowl, whisk the oil, shallot, lemon rind and 1/3 cup (80ml) lemon juice. Season.

Step 2

Cook the risoni in a large saucepan of boiling water following packet directions or until al dente. Refresh under cold water, then drain well. Transfer to a bowl and toss with 1/4 cup oil mixture. Season.

Step 3

Coat the asparagus and sugar snap peas with the extra oil. Heat a barbecue grill on medium-high. Carefully place a barbecue plate over the barbecue.Add the asparagus and sugar snap peas and cook, turning, for 6 mins or until crisp-tender and lightly charred. Transfer to a board and cool slightly. Cut the asparagus in half.

Step 4

Transfer risoni mixture to a platter. Arrange the rocket evenly over the risoni. Top with asparagus, sugar snap peas, radish, basil, mint and pine nuts. Serve with remaining oil mixture