Peach, mozzarella and fregola salad

AT A GLANCE

  • Serves 4 people

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
01   Dry-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.
02   Combine 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.
03   Add peaches, mozzarella, rocket, herbs and onion to fregola, drizzle with dressing to taste, toss to combine and serve scattered with roasted almonds.
NoteFregola is a small Sardinian pasta available from select delicatessens. Toasted fregola won’t need to be dry-roasted before boiling.

Topics:

SALADS, PEACHES, ALMONDS, FREGOLA, MOZZARELLA, HEALTHY, FREGOLA, MODERN AUSTRALIAN, PEACH

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

GERALDINE MUÑOZ

FEATURED IN

Dec 2016

Dec 2016

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