Christmas Risotto Salad | Violife

Ingredients

• 400 g Violife Greek White block, crumbled
• 3 tbsp olive oil
• 1 Red Pepper, cubed
• 1 Red Onion, in half moons
• 1 Yellow Pepper, in sticks
• 12 Cherry Tomatoes, quartered
• 1 tbsp olive oil
• salt and Pepper to taste
• 1 Leek, sliced
• 1 Clove Garlic
• 165 Wheat Berries, boiled
• 50 ml dry white wine
• 75 g frozen peas
• 1 lemon, juiced
• 1 Handful parsley, roughly chopped
• Fresh Mint Leaves
• 2 tbsp sesame seeds, roasted