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Raspberry & tomato salad with fregola sarda
30 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 551
  • Fat about 30g
  • Carbohydrates about 53g
  • Protein about 13g
This is needed
This is needed for 4 people
Tomatoes
  • 1 aubergine, cut into approx. 2 cm cubes
  • 700 g vine-ripened cherry tomatoes
  • 2 red onion, cut into wedges
  • 2 garlic clove, sliced
  • 3 tbsp olive oil
  • 0.5 tsp salt
To roast
  • 80 g unsalted, shelled pistachios
Dressing
  • 4 tbsp olive oil
  • 50 g raspberries
  • 3 tbsp lemon juice
  • a little pepper
  • 0.25 tsp salt
  • 3 tbsp marjoram, finely chopped
Fregola sarda
  • 200 g fregola sarda (e.g. Fine Food)
  • 150 g raspberries
  • salted water, boiling
  • 0.25 bunch marjoram, leaves torn off
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And that's how it's done
And that's how it's done
Tomatoes
Spread the tomatoes, aubergine, onions and garlic on a baking tray lined with baking paper, mix with the oil and salt.
To roast
Approx. 40 mins. in the centre of an oven preheated to 200°C. Scatter the pistachios on top and finish off in the oven for approx. 10 mins. Remove from the oven, allow to cool slightly.
Dressing
Crush the raspberries in a bowl with a fork, add the lemon juice, oil and marjoram, mix and season.
Fregola sarda
Cook the pasta in boiling salted water until al dente, drain and add to the dressing. Mix in the vegetables, top with the raspberries and marjoram.

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