Roasted lemon and fregola salad

Name: Roasted lemon and fregola salad
Total time: 25 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 300 g fregola pasta; 2 pc lemons; 2 tbsp olive oil; 2 pc marjoram; 2 pc rosemary; 400 g cherry tomatoes on the vine; 150 g radishes; 20 g red onion; 50 g wild rocket; 5 g basil leaves; 5 g mint leaves; 5 g parsley leaves; 5 g dill; 1 pc orange; 50 ml olive oil; 2 tbsp lemon juice; ¾ tsp salt

A warm, lemon-roasted fregola salad with tomatoes, radishes, fresh herbs and a bright olive oil–lemon dressing, finished with wild flowers if available.

25 min 1082 kcal/serving serves 2

1082kcal25gprotein164gcarbs39gfat

Yotam OttolenghiView the original on ottolenghi.co.uk More from Yotam Ottolenghi on Mello

🍝fregola pasta

🍋lemons

🫒olive oil

🥣marjoram

🌿rosemary

🍅cherry tomatoes on the vine

🥣radishes

🧅red onion

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About Yotam Ottolenghi

Chef, restaurateur and bestselling food writer.

Yotam Ottolenghi is an Israeli-born British chef, restaurateur, and bestselling food writer renowned for revitalizing vegetarian and Middle Eastern cuisine. Based in London, he co-owns multiple acclaimed delis and restaurants and is celebrated for his vibrant, vegetable-forward recipes that feature bold, complex spice combinations.

His food relies heavily on vibrant, vegetable-forward elements layered with contrasting sweet, sour, and savory flavors. Though his earlier, elaborate recipes are sometimes playfully noted for requiring many ingredients, later works focus on accessibility and streamlined home cooking.

Ten recipes on Mello, imported from ottolenghi.co.uk, mostly Middle Eastern and Italian.