Peaches and mozzarella are the best of friends. We've gone with a mix of white and yellow peaches, but use whatever looks the best at your greengrocer. Fregola adds a little heft to this otherwise light salad - if it's unavailable, freekeh or barley would also work well.
- 200 gm fregola (see note)
- 75 ml extra-virgin olive oil
- 1 small garlic clove, finely chopped
- Finely grated rind and juice of ½ lemon, or to taste
- 1 tbsp red wine vinegar
- 4 peaches, halved and cut into thin wedges
- 250 gm mozzarella, torn
- 1½ cups (loosely packed) rocket
- ½ cup (loosely packed) basil
- ½ cup (loosely packed) mint
- ½ small Spanish onion, thinly sliced
- Coarsely chopped roasted almonds, to serve
- 1Dry-roast fregola in a large frying pan, stirring occasionally, until golden brown (8-10 minutes), then boil in a large saucepan of salted water until al dente (8-10 minutes). Drain well and transfer to a bowl, stir in 2 tsp oil and set aside to cool to room temperature.
- 2Combine garlic, lemon rind and juice and vinegar in a jar, season to taste and stand for 5 minutes for garlic to soften. Add remaining oil and, just before serving, seal jar and shake well.
- 3Add peaches, mozzarella, rocket, herbs and onion to fregola, drizzle with dressing to taste, toss to combine and serve scattered with roasted almonds.
Fregola is a small Sardinian pasta available from select delicatessens. Toasted fregola won’t need to be dry-roasted before boiling.