Fregola tostata is a traditional Sardinian pasta, it looks a lot like couscous, but it’s actually a dainty pasta. Fregola consists of semolina that has been rolled into balls 2-3 mm in diameter and toasted in an oven creating a pleasing nutty flavour.
This salad is a mix of fregola, griddled courgette, griddled aubergine and roasted tomato with a basil and lemon dressing.
pre-heat the oven to 180C.
Begin by heating the griddle.
slice the cherry tomatoes into half and place them onto a metal tray lined with baking paper and roast for 15 mins then remove and allow to cool.
Slice the courgette into 5mm slices and put them into a bowl with a drizzle of olive oil and mix. Place the slices onto the griddle and cook both sides (about 5 mins for the first side and about 3 for the second side) until nicely charred on both sides. remove from the griddle and allow to cool.
Slice the aubergine into 5mm slices and then each slice into 4. Place the slices onto the griddle and cook both sides (about 5 mins for the first side and about 3 for the second side) until nicely charred on both sides. remove from the griddle and allow to cool.
Next, place 2 cups of fregola into a pan of boiling water with a tablespoon of vegan stock powder. cook until the fregola has a firm bite but not hard (it’s about 5-10 mins, its like cooking pasta, best to try a few as its cooks)
Once the fregola is ready, drain and refresh with cold water to stop it over cooking.
Place the fregola into a salad bowl together with thee courgette, aubergine and tomatoes
add torn basil leaves into the bowl, together with the lemon zest and the juice of a lemon. Add pepper and salt to taste and drizzle extra virgin olive oil over the salad and stir to combine all the ingredients.
for extra flavour stir in a tablespoon of vegan pesto.
ready to serve.
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Fregola salad with griddled courgette, aubergine and roasted tomatoes
Equipment
- 1 griddle pan
- 1 salad bowl
- 1 zester
- 1 baking tray
Ingredients
- 2 cups fregola
- 1 aubergine
- 2 courgettes
- 810 cherry tomatoes
- 1 lemon
- 2 tbsp olive oil
- 30 gm basil leaves
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tbsp vegan stock
- 2 tbsp plant based pesto optional
Method
- Fregola tostata is a traditional Sardinian pasta. Fregola consists of semolina dough that has been rolled into balls 2-3 mm in diameter and toasted in an oven creating a pleasing nutty flavour.
- This salad is a mix of fregola, griddled courgette, griddled aubergine and roasted tomatoes with a basil and lemon dressing.
- pre heat the oven to 180C.
- Begin by heating the griddle.
- slice the cherry tomatoes into half and place them onto a metal tray lined with baking paper and roast for 15 mins then remove and allow to cool.
- Slice the courgette into 5mm slices and put them into a bowl with a drizzle of olive oil and mix. Place the slices onto the griddle and cook both sides (about 5 mins for the first side and about 3 for the second side) until nicely charred on both sides. remove from the griddle and allow to cool.
- Slice the aubergine into 5mm slices and then each slice into 4. Place the slices onto the griddle and cook both sides (about 5 mins for the first side and about 3 for the second side) until nicely charred on both sides. remove from the griddle and allow to cool.
- Next, place 2 cups of fregola into a pan of boiling water with a tablespoon of vegan stock powder. cook until the fregola has a firm bite but not hard (it’s about 5-10 mins, its like cooking pasta, best to try a few as its cooks)
- Once the fregola is ready, drain and refresh with cold water to stop it over cooking.
- Place the fregola into a salad bowl together with thee courgette, aubergine and tomatoes
- add torn basil leaves into the bowl, together with the lemon zest and the juice of a lemon. Add pepper and salt to taste and drizzle extra virgin olive oil over the salad and stir to combine all the ingredients.
- optionally stir in 2 tablespoons of vegan pesto
- ready to serve
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).