Raspberry & tomato salad with fregola sarda

Raspberry & tomato salad with fregola sarda

Total: 1 hr 20 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 551 kcal
, Fat: 30 g
, Carbohydrate: 53 g
, Protein: 13 g


4 person


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:

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700 g vine-ripened cherry tomatoes
1 aubergine, cut into approx. 2 cm cubes
2 red onions, cut into wedges
2 garlic cloves, sliced
3 tbsp olive oil
½ tsp salt

To roast

80 g unsalted, shelled pistachios


50 g raspberries
3 tbsp lemon juice
4 tbsp olive oil
3 tbsp marjoram, finely chopped
¼ tsp salt
a little pepper

Fregola sarda

200 g fregola sarda (e.g. Fine Food)
salted water, boiling
150 g raspberries
¼ bunch marjoram, leaves torn off
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How it's done

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Spread the tomatoes, aubergine, onions and garlic on a baking tray lined with baking paper, mix with the oil and salt.

To roast

Approx. 40 mins. in the centre of an oven preheated to 200°C. Scatter the pistachios on top and finish off in the oven for approx. 10 mins. Remove from the oven, allow to cool slightly.


Crush the raspberries in a bowl with a fork, add the lemon juice, oil and marjoram, mix and season.

Fregola sarda

Cook the pasta in boiling salted water until al dente, drain and add to the dressing. Mix in the vegetables, top with the raspberries and marjoram.

Good to know
Tip: Shave the parmesan into thin strips using a peeler, sprinkle on top of the pasta.

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