Whether it’s for a wholesome meal, a side dish for a barbecue or for a picnic, this speedy salad is one of our summer favourites. The nectarines give the salad a fresh and fruity flavour, and the combination of the sweet fruit, the tartness of the roasted lemons and the pleasant sharpness of the rocket go perfectly with each other.
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
How it's done
Place the lemons on a baking tray lined with baking paper, drizzle over the oil and add the salt.
Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove, leave to cool then chop coarsely.
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.
Combine the vinegar, lemon juice, oil and honey, season. Mix 2/3 of the dressing in with the salad.
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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