Roasted lemon and fregola salad

lunch · ⏱ 35 min · 6 portions · 72.0 g carbs / portion · vegan

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
http://flowcooking.food/en-us/recipe/699/roasted-lemon-and-fregola-salad/