Cook the fregola in a pot of boiling salted water for 8 mins, drain well and rinse to cool. Dress with the white wine vinegar and 1 tablespoon of the oil from the jar of cheese.
Thinly slice the zucchini on a mandolin (or use a peeler) and put into a bowl with ½ teaspoon of sea salt to soften for 15 mins. Put into the bowl with the fregola, dress with the lemon juice and 2 - 3 tablespoons of the oil from the jar. Toss, put into a serving bowl, add the cheese and herbs and scatter with the pine nuts to serve.
1 cup fregola tostata
1 tablespoon white wine vinegar
1 jar Clevedon Buffalo Chilli and Lime Cheese
2 tablespoons lemon juice
100g goats cheese, crumbled (preferably mild)
1 cup mix of mint and basil leaves, roughly torn
2 tablespoons toasted Pinoli pine nuts