Ingredients (Serves 4): 1 x 230 g pouches of Rapid Venere by Riso Scotti 120 g fresh or frozen peas 100 g red lentils, washed and drained 30 g walnuts 1 tablespoon chopped parsley 1 tablespoon chopped chives 1 tablespoon apple cider vinegar pinch of cayenne pepper 2 teaspoons balsamic vinegar 2 tablespoons olive oilProcedure:Start