Fergola Sarda Summer Salad

By Sofia Gallo

Summer is all about fresh, vibrant flavours that burst with sunshine. And if you're looking for a light and satisfying dish that captures that feeling, look no further than a Fregola Sarda salad. Fregola Sarda, those little Sardinian pearls of pasta, are the perfect base for any summer salad. They cook up in a flash, offering a delightful and nutty toothsome bite, and pair beautifully with all sorts of seasonal ingredients and the right dressing.

Kitchen tools needed:

• Cole & Mason Acacia Barkway Board
• A knife, mandolin, or Cole & Mason Ashden Acacia mezzaluna hachoir & chopping board

Serves: 4 as a side or 2 people as a main

Prep: 15 min + cooking time as per instructions on the pack

Difficulty: Easy

Ingredients: 

• 180 g fregola Sarda of your choice
• 1 medium courgette - grated
• 150 g broccoli – thinly sliced, head and stalk
• 150 g sugar snap peas – sliced at an angle
• 150 g feta cheese - crumbled
• Rocket and mixed seeds to serve - optional

For the mint dressing:

• Bunch of fresh mint
• 2 tbsp of EVOO
• Juice of half lemon
• Salt and pepper to taste

Method: 

1. Make ahead - Prepare your fregola as per pack instruction. Set aside until completely cooled down.
2. Blanch your broccoli and sugar snap peas for 2 minutes in boiling salted water. Make sure not to overcook them and keep the crunch. Drain and keep aside.
3. Whilst your ingredients are cooling down, prepare the dressing. I like to place all in a jar, close the lid and shake until well combined, just before serving.
4. Assemble your summer salad. Place the fregola into a bowl or serving plate and drizzle some olive oil, add your grated courgettes and blanched vegetables. Give a first mix.
5. Add your rocket or if preferred baby spinach (optional), the feta, shake and pour your dressing and give a good mix to combine all ingredients. I find that doing the mixing by hand, ensures even coating of the dressing and distribution of all ingredients.
6. Before serving, top with your chosen mixed seeds/nuts, if using, and some extra freshly squeezed lemon for more zing. Enjoy as main, or why not to serve it as a side with poached salmon or trout, or grilled chicken.

Tips: 

• When draining your vegetables, place them in icy water to retain the colour.
• You can prepare your fregola ahead or use some orzotto pasta instead or giant couscous if Fregola is not available.
• Great for picnics and also to accompany those summer BBQs