CHOPPED KITCHEN

Roasted Broccoli & Fregola Sarda Salad

with Hard-Boiled Eggs & Tahini Dressing

Food Image

Servings 8-10

This Middle Eastern-inspired recipe is brimming with varied flavors and textures. Toasty pearls of pasta, roasted vegetables (seasoned with savory, herby zaʼatar), crumbled cheese, and chopped almonds all come together in a smooth, nutty dressing.

Ingredients
  • 2 Cage-Free Farm Eggs
  • 1/2 cup Fregola Sarda Pasta
  • 1 clove Garlic
  • 1 lb Broccoli
  • 1 Red Onion
  • 1 bunch Mint
  • 2 Tbsps Tahini
  • 1 oz Pecorino Romano Cheese
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano, & Crushed Aleppo Pepper)
  • 3 Tbsps Roasted Almonds
  • 1 Lemon
    • Step Image

    1 Prepare & roast the vegetables:

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    Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Heat a small pot of water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Peel and thinly slice the onion. Place the vegetables on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the za’atar seasoning; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

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    2 Prepare the remaining ingredients:

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    While the vegetables roast, quarter and deseed the lemon. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the almonds. Using a fork, crumble the cheese into small pieces. Pick the mint leaves off the stems; discard the stems.

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    3

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    While the vegetables continue to roast, add the pasta to the medium pot of boiling water and cook 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.