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Fregola salad with celery
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 613
  • Fat about 27g
  • Carbohydrates about 79g
  • Protein about 12g
This is needed
This is needed for 4 person
Nut brittle
  • 60 g sugar
  • 1 tbsp water
  • 80 g walnut kernels, coarsely chopped
  • salted water, boiling
  • 250 g fregola sarda (e.g. Fine Food)
  • 1 tbsp honey mustard
  • 1 shallot, finely chopped
  • 1 organic lemon, grated zest set aside, all of the juice
  • 4 tbsp olive oil
  • 0.75 tsp salt
  • 300 g celery, thinly sliced on the diagonal
  • 2 red-skinned apple deseeded, cut into thin strips
  • 140 g pomegranate seeds
  • 0.25 bunch peppermint, cut into thin slices
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And that's how it's done
And that's how it's done
Nut brittle
Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, add the nuts, mix, spread onto a sheet of baking paper, leave to cool.
Cook the pasta in boiling salted water until al dente, drain and rinse in cold water.
In a bowl, combine the mustard with all the other ingredients up to and including the salt.
Add the celery, apples, pomegranate seeds and mint to the dressing, mix. Plate up the salad, break the nut brittle into pieces and scatter on top.

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