FlourPastaSides & SaladsVeganVegetarian

Fregola Salad

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.

Prep Time: 15 mins
Cooking Time: 15 mins
6 people

Used in this recipe

Ingredients

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

Method

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.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.