Fregola and green bean salad

Tam West

This recipe from Sabato uses Forvm vinegar and Colonna lemon oil, both of which are available from them in store and online. While you are there pick up some Marcona almonds. They will make all the difference to this salad which is perfect for long, lazy summer lunches.

Ingredients

1 ¼ cups	Fregola (Main)
250 g	Green beans, trimmed and cut in 1cm lengths (Main)
220 g	Red peppers, roasted, sliced
1 can	Chickpeas, 400g, rinsed and drained (Main)
1 cup	Olives, pitted and chopped (Main)
½ cup	Blanched almonds, toasted
¼ cup	Flat leaf (Italian) parsley, chopped
¼ cup	Mint leaves, chopped
3 Tbsp	Pesto
4 Tbsp	Chardonnay vinegar, we used Forvm
4 Tbsp	Lemon oil, we used Colonna

Directions

1. Fill a large saucepan with plenty of water and bring to the boil. Add salt and stir in the fregola. Turn down the heat to a rolling simmer and cook for 8-10 minutes, or until just tender to the bite. Drain well and set aside to cool.
2. Blanch green beans for 2-3 minutes in boiling, salted water until just tender. Drain and refresh in ice cold water before draining again.
3. Place fregola and green beans in a bowl and add all remaining ingredients. Season with salt and pepper and toss to combine.

More recipes for summer

• Crab and chilli omelette
• Pistachio pesto
• Zucchini, asparagus and baby spinach buffulo cheese salad with citrus dill dressing
• Vanilla ice cream