Step 1

Make the salsa verde.

Step 2

Rinse mixing bowl, then fill with 4 cups (1kg) water; heat for 10 min/steam mode/speed 3 or until boiling. Place chicken on steaming tray and season; stack tray on top of steaming dish and cover. Add risoni to mixing bowl. Position steaming dish and tray over mixing bowl; cook for 10 min/steam mode/reverse/speed 2 or until chicken is cooked. Remove steaming dish and tray from mixing bowl. Check if risoni is cooked and, if necessary, cook a further 1–2 min/steam mode/reverse/speed 2, without measuring cup inserted into lid, or until al dente.

Step 3

Drain risoni and rinse under hot water to remove excess starch; transfer to a large bowl. Season to taste.

Step 4

Serve risoni topped with sliced chicken and salsa verde, and with lemon cheeks.

Step 5

Using a vegetable peeler, remove rind lemon, avoiding any white pith. Place rind in mixing bowl; chop for 10 sec/speed 8 or until finely chopped. Add herbs (1½in) lengths, 2 cloves garlic, 2 teaspoons dijon mustard, ½ cup (90g) drained cornichons and ½ cup (125ml) extra virgin olive oil to mixing bowl; chop for 4 sec/speed Scrape down the side of bowl; chop a further 5 sec/speed Repeat if a finer salsa is desired. Transfer to a small bowl; stir in ¼ cup (45g) drained baby capers. Season to taste. Transfer to a jar and store in the fridge.