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Fregola Salad with Roasted Spiced Cauliflower

Fregola Salad with Roasted Spiced Cauliflower

Serves 6

1 cauliflower, broken into florets

1 pinch Gohar Saffron Tips , soaked in 2 tbsp hot water

3 tbsp Extra virgin olive oil (EVO)

Sea salt and freshly ground black pepper

½ tsp La Chinata Smoked Paprika Hot

1 red onion, thinly sliced

200g Quisardegna Fregola Sarda

Juice of ½ lemon

½ tsp J. Friend & Co Kamahi Honey

4 Medjool dates, chopped

70g El Serpis Olives with Pimiento

Handful of Marcona Almonds (Toasted)

3 tbsp parsley, chopped

 

Preheat oven to 200°C. Toss cauliflower with saffron, 1 tbsp EVO, paprika, and salt and pepper. Add onion and toss again. Place on an oven tray lined with baking paper and roast in the oven for 20-30 minutes. Meanwhile cook the fregola in salted boiling water for 10-12 minutes until al dente. Drain and cool.

Mix cauliflower and onion mix with cooked fregola, lemon juice, honey, dates, olives, almonds and parsley.  Drizzle with remaining EVO, season and serve warm.

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