Rocket and risotto salad
	Serves 6 + wheatfree This salad could also be equally served warm. Instead of the rocket one could top the salad with mushrooms pan fried in butter.		pink grapefruit salad caesar salad roast vegetable and lasagne salad aubergine salad fennel and orange thai noodle salad pasta and spinach salad warm mushroom salad rocket and risotto salad

	For the risotto rice Olive oil 1 small onion 1 clove of garlic 200g? risotto rice 3 sprigs fresh oregano 100g sun dried tomatoes 100g toasted pine nuts vegetable stock Salt and black pepper Handful of fresh basil Rocket leaves balsamic vinegar Parmesan cheese	Heat some olive oil in a pan and fry the onions and crushed garlic until soft and starting to brown. Add the rice and cook it with the onions for a few minutes stirring it regularly. Add the vegetable stock a little bit at a time until the rice is nearly cooked through. Keep stirring at regular intervals. Stir in the chopped sun dried tomatoes, pine nuts and basil and season with the salt and black pepper. Allow it to cool. when you want to serve the salad press the risotto into a large pastry cutter to form six rounds of rice. Slice six tomatoes and arrange them onto your serving plates. Lift the rice moulds onto them. Dress some rocket with olive oil and balsamic vinegar or your favourite dressing and arrange it on the rice. Finish with some shavings of parmesan cheese.
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