Fregola is a semolina pasta with a texture somewhat akin to that of couscous – don’t overcook it or it will become soggy. If you can’t find fregola, a short pasta such as risoni or a grain such as freekah will work well.
Ingredients
Method
Main
1.Cook pasta in boiling salted water until al dente (8-10 minutes). Drain, refresh under cold running water, then drain well until almost dry. Transfer to a large bowl with 125ml olive oil, lemon juice and rind, onion and garlic. Season to taste and refrigerate, stirring occasionally until chilled (1-2 hours).
2. Meanwhile, preheat oven to 250C. Scatter tomatoes in a single layer on an oven tray, drizzle with remaining oil and roast until caramelised (10-15 minutes). Cool, then combine in a large bowl with remaining ingredients, toss to combine and serve cold.
Note Fregola is available from select delicatessens and Italian grocers. Chevrette is a semi-hard cheese available from select delicatessens. If unavailable, substitute another semi-hard goat’s milk cheese.
Drink Suggestion: Grenache rosé. Drink suggestion by Max Allen
Notes
