Fregola and Zucchini Salad
with sugar snap peas, feta, almonds, arugula and shallot dressing
Informations supplémentaires
30 min.
|
621 kcal
|
easy
|
|
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
7%
fiber
8g
32%
protein
23g
saturated
6g
30%
sodium
259mg
11%
sugar
13g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg