MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Warm Sardinian Winter Salad
Categories: Vegetables, Pasta, Herbs, Cheese, Greens
Yield: 4 servings

3 lg Ripe tomatoes; halved
2 cl Garlic; unpeeled
1 ts Dried oregano
Fresh ground black pepper
2 tb Extra virgin olive oil
250 g Fregola sarda pasta
1 tb Pine nuts
sm Handful fresh basil
20 g Pecorino or Parmesan
80 g Salted ricotta or feta;
- crumbled
30 g Kale; stems removed & torn
100 g Roast chicken; opt

Set the oven @ 190ºC/375ºF fan (convection)

In a small roasting plan place the tomatoes cut side up
and sprinkle with the dried oregano, pinch of black
pepper and half of the oil. If the tomatoes are not very
ripe, also add a pinch of sugar. Place in the oven and
cook for 20 minutes. Remove from the pan from the oven
and add the garlic cloves and toss to combine in the
juices. Return to the oven and cook for another 10
minutes.

Meanwhile bring a pan of salted water to the boil and
cook the fregola for 10- 15 minutes until tender. Drain.
Remove the stalks from the kale and steam for 3-5
minutes.

Remove the roasted tomatoes and garlic from the oven. To
make the pesto, squeeze the roasted garlic from the skin
and add to a food processor with the pine nuts, basil,
pinch of pepper, pecorino and remaining 1 tablespoon of
oil. Roughly chop the tomatoes and set aside.

In a bowl combine the fregola, tomatoes, ricotta salata
and pesto and fold through the chicken if using. Check
the seasoning. I’ve not added any salt as the ricotta
salata is salty.

Makes: 4 servings

RECIPE FROM: https://cookpad.com

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