Rustica Grain Bowls

Preheat the oven to 425°F. Add the fregola rustica, 3¾ cups water, and a pinch of salt to a large saucepan and bring to a boil over high heat. Reduce heat to a simmer and cover. Cook until the grains are tender, about 15 to 20 minutes.

Thinly slice the cucumber into rounds. Halve the lemons and cut half into wedges. Add the sliced cucumber, juice from one and a half lemons, dried dill, Cashewgurt, and a pinch of salt to a large bowl. Toss the yogurt cucumbers.

Trim and chop the scallions into 2 inch pieces. Cut the zucchini into 2 inch pieces. Add the chopped scallions, zucchini, and cherry tomatoes to 2 baking sheets and toss with 3 tbsp olive oil, za’atar seasoning, and a pinch of salt and pepper. Roast vegetables until browned in places, about 10 to 12 minutes.

Check the olives for pits, remove if present, and halve the olives. Once the fregola rustica is cooked, stir in 1 tbsp olive oil and season with salt and pepper.

Divide the fregola rustica between large bowls. Top with za’atar roasted vegetables, yogurt cucumbers, halved olives, and walnuts. Serve with lemon wedges. Bon appetit!