Vegetarian

Roasted Broccoli and Fregola Sarda Salad (1 of 3 servings) is for Dinner.

Roasted Broccoli and Fregola Sarda Salad (1 of 3 servings) takes several minutes to prepare.

Roasted Broccoli and Fregola Sarda Salad (1 of 3 servings) takes 40 minutes to cook.

Roasted Broccoli and Fregola Sarda Salad (1 of 3 servings) makes 3 servings.

The ingredients for Roasted Broccoli and Fregola Sarda Salad (1 of 3 servings) are:

3 large Hard Boiled Egg
.35 cup Orzo Pasta
455 grams Broccoli, fresh
3 clove Garlic
1 serving Lemon, fresh squeezed, juice of one whole lemon
1 large Onions, raw
1 serving Fresh chopped mint leaves, 2 tablespoons (by TRACEYHUNT)
4 tbsp percorino romano cheese - grated Rozzano (by D44CLARK)
2 tbsp Tahini
2 tsp Za'atar a Middle Eastern Spice (by CHUCKLES0719)
30 gram(s) Almonds Mariani Premium Sliced Almonds (1/4c)
2 tbsp Olive Oil

Here is how you make Roasted Broccoli and Fregola Sarda Salad (1 of 3 servings):

Cook the fregola sarda:Heat a large pot of salted water to boiling on high. Once boiling, add the pasta and cook 14 to 17 minutes, or until tender. Drain thoroughly and return to the pot. Off the heat, stir in a drizzle of olive oil and season with salt and pepper to taste.Prepare the ingredients:While the pasta cooks, preheat the oven to 450?F. Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Cut the broccoli into bite-sized florets. Peel, halve and thinly slice the onion. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Using a paring knife or fork, break the cheese into small pieces. Pick the mint leaves off the stems; discard the stems.Roast the broccoli & onion:While the pasta continues to cook, place the broccoli and onion on a sheet pan. Drizzle with olive oil and season with salt, pepper and the za?atar; toss to thoroughly coat. Arrange in a single, even layer and roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.Make the dressing:While the broccoli and onion roast, in a bowl, combine the garlic paste, tahini, the juice of 2 lemon wedges and 2 tablespoons of water; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.Cook & peel the eggs:While the broccoli and onion continue to roast, add the eggs to the small pot of boiling water and cook for exactly 9 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; transfer to a cutting board and thinly slice into rounds.Finish & plate your dish:To the pot of cooked pasta, add the roasted broccoli and onion, almonds, cheese, dressing and the juice of the remaining lemon wedges. Stir to thoroughly combine and season with salt and pepper to taste. Divide the finished salad between 2 dishes. Top with the sliced eggs; season the eggs with salt and pepper. Garnish with the mint. Enjoy!Serving Size: 3 servingsNumber of Servings: 3Recipe submitted by SparkPeople user VAHUFFMAN.

The nutritional information for Roasted Broccoli and Fregola Sarda Salad (1 of 3 servings) is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 458.2

• Total Fat: 28.2 g
• Cholesterol: 192.7 mg
• Sodium: 444.8 mg
• Total Carbs: 34.3 g
• Dietary Fiber: 8.8 g
• Protein: 19.4 g