Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Roasted Broccoli & Fregola Sarda Salad
with Hard-Boiled Eggs & Tahini Dressing
35 MIN
2 Servings
From the Test Kitchen
This Middle Eastern-inspired recipe is brimming with varied flavors and textures. Toasty pearls of pasta, roasted vegetables (seasoned with savory, herby za’atar), crumbled cheese, and chopped almonds all come together in a smooth, nutty dressing.
Get Cooking-
NutritionPER SERVING
-
Calories710 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the vegetables:
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.
2
Prepare the remaining ingredients:
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.
3
Cook the pasta:
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.
4
Cook & peel the eggs:
While the pasta cooks, carefully add the eggs to the small pot of boiling water and cook for exactly 9 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Transfer to a cutting board and thinly slice into rounds; season with salt and pepper.
5
Make the dressing:
While the eggs cook, in a bowl, whisk together the tahini, the juice of all 4 lemon wedges, 2 tablespoons of water, and as much of the garlic paste as you’d like. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste.
6
Finish & serve your dish:
Add the roasted vegetables, chopped almonds, crumbled cheese, dressing, and a drizzle of olive oil to the pot of cooked pasta. Stir to combine; season with salt and pepper to taste. Serve the finished salad topped with the seasoned eggs and a drizzle of olive oil. Garnish with the mint leaves (tearing just before adding). Enjoy!
1
Prepare & roast the vegetables:
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.
2
Prepare the remaining ingredients:
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.
3
Cook the pasta:
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.
4
Cook & peel the eggs:
While the pasta cooks, carefully add the eggs to the small pot of boiling water and cook for exactly 9 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Transfer to a cutting board and thinly slice into rounds; season with salt and pepper.
5
Make the dressing:
While the eggs cook, in a bowl, whisk together the tahini, the juice of all 4 lemon wedges, 2 tablespoons of water, and as much of the garlic paste as you’d like. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste.
6
Finish & serve your dish:
Add the roasted vegetables, chopped almonds, crumbled cheese, dressing, and a drizzle of olive oil to the pot of cooked pasta. Stir to combine; season with salt and pepper to taste. Serve the finished salad topped with the seasoned eggs and a drizzle of olive oil. Garnish with the mint leaves (tearing just before adding). Enjoy!
Tips from Home Chefs