Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Roasted lemons
Salad
Dressing
Garnish
How it's done
Roasted lemons
Place the lemons on a baking tray lined with baking paper, drizzle over the oil and add the salt.
To bake/roast
Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove, leave to cool then chop coarsely.
Salad
Cook the pasta in boiling salted water until al dente, rinse in cold water, drain, cool. Mix the nectarines, tomatoes and basil with the pasta and the lemons in a large bowl.
Dressing
Combine the vinegar, lemon juice, oil and honey, season. Mix 2/3 of the dressing in with the salad.
Garnish
Sprinkle the mozzarella and rocket over the salad, and drizzle over the remaining dressing.
| Tip: | *Pomegranate molasses can be obtained in the international section of larger Coop stores. |
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