• 1/22 Nat Warm Salad day 2

    From Dave Drum@1:3634/12 to All on Sun Jan 21 16:29:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Warm Sardinian Winter Salad
    Categories: Vegetables, Pasta, Herbs, Cheese, Greens
    Yield: 4 servings

    3 lg Ripe tomatoes; halved
    2 cl Garlic; unpeeled
    1 ts Dried oregano
    Fresh ground black pepper
    2 tb Extra virgin olive oil
    250 g Fregola sarda pasta
    1 tb Pine nuts
    sm Handful fresh basil
    20 g Pecorino or Parmesan
    80 g Salted ricotta or feta;
    - crumbled
    30 g Kale; stems removed & torn
    100 g Roast chicken; opt

    Set the oven @ 190ºC/375ºF fan (convection)

    In a small roasting plan place the tomatoes cut side up
    and sprinkle with the dried oregano, pinch of black
    pepper and half of the oil. If the tomatoes are not very
    ripe, also add a pinch of sugar. Place in the oven and
    cook for 20 minutes. Remove from the pan from the oven
    and add the garlic cloves and toss to combine in the
    juices. Return to the oven and cook for another 10

    Meanwhile bring a pan of salted water to the boil and
    cook the fregola for 10- 15 minutes until tender. Drain.
    Remove the stalks from the kale and steam for 3-5

    Remove the roasted tomatoes and garlic from the oven. To
    make the pesto, squeeze the roasted garlic from the skin
    and add to a food processor with the pine nuts, basil,
    pinch of pepper, pecorino and remaining 1 tablespoon of
    oil. Roughly chop the tomatoes and set aside.

    In a bowl combine the fregola, tomatoes, ricotta salata
    and pesto and fold through the chicken if using. Check
    the seasoning. I’ve not added any salt as the ricotta
    salata is salty.

    Makes: 4 servings

    RECIPE FROM: https://cookpad.com

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