Fregola and green bean salad
Photo by 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.
|250 g||Green beans, trimmed and cut in 1cm lengths|
|220 g||Red peppers, roasted, sliced|
|1 can||Chickpeas, 400g, rinsed and drained|
|1 cup||Olives, pitted and chopped|
|½ cup||Blanched almonds, toasted|
|¼ cup||Flat leaf (Italian) parsley, chopped|
|¼ cup||Mint leaves, chopped|
|4 Tbsp||Chardonnay vinegar, we used Forvm|
|4 Tbsp||Lemon oil, we used Colonna|
- 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.
- Blanch green beans for 2-3 minutes in boiling, salted water until just tender. Drain and refresh in ice cold water before draining again.
- Place fregola and green beans in a bowl and add all remaining ingredients. Season with salt and pepper and toss to combine.
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