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Roasted lemon and fregola salad

Caramelised roasted lemon and sweet cherry tomatoes on fregola
Bright herbs and peppery rocket make it fresh, zesty, and satisfying
A colourful, warm salad that tastes like sunshine in every bite

lunch ⏱ 35 min 430 kcal / portion 72.0 g carbs / portion (estimated) vegan 🔗 Original source

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Roasted lemon and fregola salad
v8 · rb0e705f985 20260727Z1751 Lemon Fregola Salad 🥗 300 g fregola pasta 2 pieces lemon 79.6 ml olive oil 400 g cherry tomato salt to taste 🔥 preheat oven to 220°C 🍳 ⏱ 15 min boil fregola in salted water until cooked through 🔪 drain and refresh fregola under cold water and let dry 🔥 ⏱ 15-20 min slice lemons into 3mm rounds and roast with olive oil and salt until caramelised 🔥 ⏱ 15-20 min roast cherry tomatoes with marjoram, rosemary, remaining olive oil and salt until tomatoes start to split ⏳ cool roasted lemons and tomatoes 🔪 whisk the dressing with orange zest, olive oil, lemon juice, and salt 🌀 remove half the tomatoes from the vines and combine with cooked fregola, radishes, red onion, rocket, and torn herbs 🌀 gently stir in cooled lemons and dressing 🍽 arrange salad on a platter and top with remaining vine tomatoes and wild flowers 2 pieces marjoram sprig 2 pieces rosemary sprig thyme flower to taste wild mint to taste lavender flower to taste wild onion flower to taste 1 piece orange zest 2 tbsp lemon juice 150 g radish 40 g red onion 50 g wild rocket 5 g basil leaf 5 g mint leaf 5 g parsley leaf 5 g dill marjoram sprig, rosemary sprig cherry tomato 30 ml olive oil salt 0.5 thyme flower, wild mint, lavender flower, wild onion flower orange zest, lemon juice 50 ml half · 200 g cherry tomato half · 200 g cherry tomato
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Preparation steps

  1. preheat oven to 220°C
  2. boil fregola in salted water for approximately 15 min until cooked through
  3. drain and refresh fregola under cold water and let dry
  4. slice lemons into 3mm rounds and roast with olive oil and salt for 15-20 min until caramelised
  5. roast cherry tomatoes with marjoram, rosemary, remaining olive oil and salt for 15-20 min until tomatoes start to split
  6. cool roasted lemons and tomatoes
  7. whisk the dressing with orange zest, olive oil, lemon juice, and salt
  8. remove half the tomatoes from the vines and combine with cooked fregola, radishes, red onion, rocket, and torn herbs
  9. gently stir in cooled lemons and dressing
  10. arrange salad on a platter and top with remaining vine tomatoes and wild flowers

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