Veggie Pieces "M" 1 kg
Orzo or risoni pasta 1 kg
Peas 300 g
Carrots 400 g
Sweetcorn 150 g

Red/yellow cherry tomatoes 300 g
Chives 50 g
Olive oil 15 cl
Raspberry vinegar 15 cl

Cook the pasta in salted water and drain it once cooked. Leave it to cool.
Do the same with the peas and carrots pre-cut into rounds.
Fry the Veggie Pieces M in olive oil until golden brown, then take them out of the pan.

For the vinaigrette:
Make the vinaigrette using the water you used to cook the Veggie Pieces M and some of the raspberry vinegar. Add a little olive oil if needed and a pinch of salt.

Mix together all the ingredients in a salad bowl, along with the sweetcorn and vinaigrette. At the last minute, add in the cherry tomatoes sliced into rounds and the chives.