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Fregola and Zucchini Salad

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Fregola and Zucchini Salad

with sugar snap peas, feta, almonds, arugula and shallot dressing

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 until tender. Drain then rinse with cold water to cool.
2. Setup Cut the zucchini and cucumber into small cubes. Chop the herbs and the shallot. Slice the sugar snap peas in 2 or 3.
3. Cook the shallot Heat a drizzle of oil in a skillet over medium high heat. Cook the shallot for 2-3 minutes until 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 3-5 minutes until browned. Add salt. Remove from the skillet.
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, sugar snap peas, arugula, cucumber, herbs, crumbled feta, almonds and vinaigrette. Serve. Bon appétit!
180gFregola Pasta
1unitZucchini(s)
1unitLebanese 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
7%
fiber 8g
32%
protein 23g
saturated 6g
30%
sodium 259mg
11%
sugar 13g
trans 0g