Fregola and Zucchini Salad

Informations supplémentaires

30 min. | 621 kcal | easy | Vegetarian, Even better the next day | Printable version

1. Cook the fregola Bring a pot of salted water to a boil. Pour in the fregola and cook for 8-10 minutes or until tender. Drain then rinse with cold water to cool down. Mix with a drizzle of oil, salt and pepper and set aside.

2. Setup Cut the zucchini and the cucumber into small cubes. Chop the herbs and the shallot. Slice the sugar snap peas in 2 or 3.

3. Cook the shallot Warm up a drizzle of oil in a pan over medium high-heat. Cook the shallot for 2-3 minutes or until it's translucent and lightly browned. Remove from the pan and put in a bowl with the Dijon mustard, a dash of lemon juice, 1 tbsp. of red wine or cider vinegar, a pinch of sugar and a generous drizzle of oil. Whisk to obtain a vinaigrette. Add salt and pepper, to taste.

4. Cook the zucchini Add a drizzle of oil to the pan, if needed. Cook the zucchini for 4-6 minutes or until browned. Add salt. Remove from the pan.

5. Blanch the peas Bring a small pot of water to a boil. Blanch the snap peas for 1 minute. Drain.

6. Plate your dish In a large bowl, combine the fregola with the zucchini, the sugar snap peas, the arugula, the cucumber, the herbs, the crumbled feta, the almonds and the vinaigrette. Serve. Bon appétit!

180gFregola Pasta

1unitZucchini(s)

2unitLebanese Cucumber(s)

1unitDill and Mint

40gFeta Cheese

40gArugula

1unitShallot

100gSugar Snap Peas

30gSlivered Almonds

1unitLemon

5mlDijon Mustard

What you need Pan, Pot, Strainer, Bowl, Whisk.

621 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 85g

28%

fat 22g

34%

cholesterol 22mg

fiber 8g

32%

protein 23g

saturated 6g

30%

sodium 259mg

11%

sugar 13g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg