Raspberry & tomato salad with fregola sarda
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Fork
- Saucepan
- Colander
- Peeler
- Spoon
- Measuring spoon
- Pot
- Serving bowl
- Chef's knife
- Cutting board
Ingredients
- 80 g unsalted, shelled pistachios
- 700 g vine-ripened cherry tomatoes
- 1 aubergines
- 2 red onions
- 2 garlic cloves
- 200 g raspberries
- 7 tbsp olive oil
- 200 g fregola sarda (e.g. Fine Food)
- ¾ tsp salt
- 3 tbsp lemon juice
- 3 tbsp marjoram
- a little pepper
- salted water
- ¼ bunch marjoram
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