Sides & Salads
Fregola is a type of pasta from Sardinia and is made from hard durum wheat flour and water. It is rubbed into small balls, similar in size to giant couscous, before being dried and toasted. Its texture is somewhere between a grain and a pasta and its golden, nutty qualities make it a great base for summer salads.
Preparation time: 15 minutes
Cooking time: 15 minutes
- 200g fregola
- 200g fresh or frozen peas
- 1 courgette, coarsely grated
- 4 tbsp fresh chopped mint
- 3 tbsp freshly chopped basil
- 125g radishes, thinly sliced
- Finely grated zest and juice of 2 lemons
- 4 tbsp Filippo Berio Extra Virgin Olive Oil
- Salt and freshly ground black pepper
- Cook the fregola in a pan of slightly salted boiling water for about 15 minutes, until tender. Drain, refresh under cold water and set aside to dry.
- Cook the broad beans and peas in boiling water for 2 minutes, drain and refresh under cold water, remove the skins from the broad beans.
- Place the fregola in a bowl with the bean, peas, courgettes, herbs and radishes. Whisk the lemon zest and juice with the Filippo Berio Extra Virgin Olive Oil and season to taste.
- Pour the dressing over the salad and mix well.