AT A GLANCE
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.
|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.|