MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Warm Sardinian Winter Salad
 Categories: Vegetables, Pasta, Herbs, Cheese, Greens
      Yield: 4 servings

      3 lg Ripe tomatoes; halved
      2 cl Garlic; unpeeled
      1 ts Dried oregano
           Fresh ground black pepper
      2 tb Extra virgin olive oil
    250 g  Fregola sarda pasta
      1 tb Pine nuts
      1 sm Handful fresh basil
     20 g  Pecorino or Parmesan
     80 g  Salted ricotta or feta;
           - crumbled
     30 g  Kale; stems removed & torn
    100 g  Roast chicken (optional)

  Set the oven @ 190 C/375 F fan (convection)

  In a small roasting plan place the tomatoes cut side up
  and sprinkle with the dried oregano, pinch of black
  pepper and half of the oil. If the tomatoes are not very
  ripe, also add a pinch of sugar. Place in the oven and
  cook for 20 minutes. Remove from the pan from the oven
  and add the garlic cloves and toss to combine in the
  juices. Return to the oven and cook for another 10
  minutes.

  Meanwhile bring a pan of salted water to the boil and
  cook the fregola for 10- 15 minutes until tender. Drain.
  Remove the stalks from the kale and steam for 3-5
  minutes.

  Remove the roasted tomatoes and garlic from the oven. To
  make the pesto, squeeze the roasted garlic from the skin
  and add to a food processor with the pine nuts, basil,
  pinch of pepper, pecorino and remaining 1 tablespoon of
  oil. Roughly chop the tomatoes and set aside.

  In a bowl combine the fregola, tomatoes, ricotta salata
  and pesto and fold through the chicken if using. Check
  the seasoning. I've not added any salt as the ricotta
  salata is salty.

  RECIPE FROM: https://cookpad.com

  Uncle Dirty Dave's Archives

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