Za'atar-Roasted Broccoli Salad with Fregola Sarda, Pecorino Cheese & Tahini Dressing

Za'atar-Roasted Broccoli Salad

with Fregola Sarda, Pecorino Cheese & Tahini Dressing

Group Created with Sketch. 45 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 760 Cals/serving

For tonight’s Middle Eastern-inspired pasta salad, we’re roasting broccoli with za’atar (a traditional blend of spices including oregano, thyme and sumac). The broccoli’s herbaceous, savory flavor is a perfect match for toasted fregola sarda pasta. Crunchy roasted almonds, Pecorino cheese and hard-boiled egg give the salad plenty of hearty texture—all brought together with a bright, creamy tahini dressing.

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Heat a small pot of water to boiling on high. Cut the broccoli into bite-sized florets. Peel and thinly slice the onion. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Roughly chop the almonds. Break the cheese into small pieces. Pick the mint leaves off the stems; discard the stems.

Cook & peel the eggs:
2 Cook & peel the eggs:

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.

Roast the broccoli & onion:
3 Roast the broccoli & onion:

While the eggs cook, place the broccoli and onion on a sheet pan. Drizzle with olive oil and season with salt, pepper and the za’atar; toss to thoroughly coat. Arrange in a single, even layer and roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Make the dressing:
4 Make the dressing:

While the broccoli and onion roast, in a bowl, combine the garlic paste, tahini, the juice of 2 lemon wedges and 2 tablespoons of water. Slowly whisk in 2 tablespoons of olive oil until well combined. Season with salt and pepper to taste.

Cook the fregola sarda:
5 Cook the fregola sarda:

While the broccoli and onion continue to roast, add the pasta to the medium pot of boiling water and cook 14 to 17 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Finish & plate your dish:
6 Finish & plate your dish:

To the pot of cooked pasta, add the roasted broccoli and onion, almonds, cheese, dressing, the juice of the remaining lemon wedges and a drizzle of olive oil.

Stir to thoroughly combine; season with salt and pepper to taste.

Divide the finished salad between 2 dishes.

Top with the sliced eggs.

Garnish with the mint (tearing just before adding). Enjoy!

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1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Heat a small pot of water to boiling on high. Cut the broccoli into bite-sized florets. Peel and thinly slice the onion. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Roughly chop the almonds. Break the cheese into small pieces. Pick the mint leaves off the stems; discard the stems.

2 Cook & peel the eggs:

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.

Cook & peel the eggs:
Roast the broccoli & onion:
3 Roast the broccoli & onion:

While the eggs cook, place the broccoli and onion on a sheet pan. Drizzle with olive oil and season with salt, pepper and the za’atar; toss to thoroughly coat. Arrange in a single, even layer and roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Make the dressing:

While the broccoli and onion roast, in a bowl, combine the garlic paste, tahini, the juice of 2 lemon wedges and 2 tablespoons of water. Slowly whisk in 2 tablespoons of olive oil until well combined. Season with salt and pepper to taste.

Make the dressing:
Cook the fregola sarda:
5 Cook the fregola sarda:

While the broccoli and onion continue to roast, add the pasta to the medium pot of boiling water and cook 14 to 17 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

6 Finish & plate your dish:

To the pot of cooked pasta, add the roasted broccoli and onion, almonds, cheese, dressing, the juice of the remaining lemon wedges and a drizzle of olive oil.

Stir to thoroughly combine; season with salt and pepper to taste.

Divide the finished salad between 2 dishes.

Top with the sliced eggs.

Garnish with the mint (tearing just before adding). Enjoy!

Finish & plate your dish: