ROAST PUMPKIN FREGOLA SALAD

Prep:
10 minutes
Cook:
30-45 minutes
Serves:

Ingredients

1 pack Pastaio Organic Fregola

1 bag of chopped pumpkin

Bunch of baby carrots

2 onions

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

Method

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