Fregola with caramelised tomato and rocket

AT A GLANCE

  • Serves 8 people

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.

  • 400 gm fregola (see note)
  • 140 ml extra-virgin olive oil
  • Juice of 2 lemons, or to taste
  • Finely grated rind of 1 lemon, or to taste
  • ½ Spanish onion, finely chopped
  • 1 garlic clove, crushed
  • 550 gm (2 punnets) large vine-ripened cherry tomatoes
  • 1 bunch rocket, larger leaves torn
  • 150 gm chevrette, thinly sliced (see note)
  • 1/3 cup (firmly packed) basil leaves, shredded
01   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).
02   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.

Topics:

FREGOLA, DRINK SUGGESTION, ITALIAN, SALAD, SIDE DISH, LEMONS, ROCKET, SUMMER, BASIL, TOMATOES

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY AND GERALDINE MUNOZ

Drinking Suggestion:

GRENACHE ROSÉ. , suggested by MAX ALLEN

FEATURED IN

Jan 2010

Jan 2010

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