Sort ingredients
bubblez989
QR Code
Listen
Pdf
Preheat the oven to 220C.
Bring a medium pan of salted water to the boil and add the fregola. Boil for approximately 15 minutes, until cooked through. Drain, refresh under cold water and set aside to dry.
Put the lemons on a roasting tray and mix with 1 tablespoon of the olive oil and ¼ of a teaspoon of salt. Spread them out flat in a single layer.
Put the cherry tomatoes on another baking tray, topped with the sprigs of marjoram and rosemary. Drizzle over the remaining olive oil and sprinkle with ¼ teaspoon of salt.
Place both trays in the oven until the tomatoes start to split and the lemons are starting to caramelise, 15 to 20 minutes. Remove and allow to cool.
Meanwhile make the dressing by whisking all the ingredients together, plus ¼ teaspoon of salt.
Remove half the tomatoes from the vines and place in a large mixing bowl along with the cooked fregola, radishes, onion, rocket, and herbs.
Add the cooled lemons and gently stir through the dressing.
Arrange the salad on a platter, topping it with the last of the tomatoes on the vine, and finish with the wild flowers, if using.