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FREGOLA SALAD WITH ZUCCHINI AND CLEVEDON BUFFALO CHILLI AND LIME CHEESE

FREGOLA SALAD WITH ZUCCHINI AND CLEVEDON BUFFALO CHILLI AND LIME CHEESE
Prep: 15 minutes
Cook Time: 10 minutes
Serves: 6-8

Method

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.

Ingredients

1 cup fregola tostata

1 tablespoon white wine vinegar

1 jar Clevedon Buffalo Chilli and Lime Cheese

3 zucchini

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

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