ROAST PUMPKIN FREGOLA SALAD
Heat oven to 180°C. Line a baking tray with baking paper.
Peel, slice onions in half and then cut into thirds.
Place pumpkin, baby carrots and onions on the tray. Add olive oil, season with salt and pepper, toss together and roast in oven for approx. 25 30 mins until pumpkin and carrots are roasted and golden. Turn once or twice during cooking.
While vegetables are roasting, fill a large pot with around 8 cups of water, add 1 tsp salt and bring to boil. Add fregola and bring back to boil, then turn down to a simmer with lid off for approx. 8 mins or until al dente (firm to bite). Drain and place in large serving bowl.
Chop nuts to peppercorn-size and roughly chop parsley.
For the dressing, mix olive oil with lemon juice and zest, add a pinch of salt and freshly ground pepper.
When fregola is almost cool, fold through the dressing, chopped nuts including all the nut crumbs, Italian parsley and finally fold through roasted vegetables.
1 pack fregola
1 bag of chopped pumpkin
Bunch of baby carrots
3 tablespoons of oil for roasting
1 bunch Italian Parsley, roughly chopped including stems
1 pack Ravin Cajun nuts chopped into
peppercorn-size pieces (keep all the crumbs)
For the dressing:
4 tablespoons olive oil
2 lemons, zest and juice
Salt and freshly ground pepper