Fregola, Broccolini, Mint and Almond Salad
Simple yet bursting with flavour! Enjoy the delightful blend of fregola, broccolini, almonds, and mint—a refreshing dish perfect for any season. Serve it as a standalone meal or as a flavourful side dish that complements any spread.
Serves 4-6
1 cup Qui Sardegna fregola sarda
2 bunches broccolini, thinly sliced
½ cup mint leaves, coarsely chopped
½ cup roasted almonds, coarsely chopped
¹/³ cup Sabato aioli
¹/³ cup Sabato classic French dressing
Cook fregola in plenty of simmering, salted water for 8-10 minutes, or until fregola is just tender to the bite. Drain well and put in a large bowl to cool.
Blanch the broccolini in a pot of boiling, salted water for 2 minutes then drain well and refresh in ice cold water to stop further cooking and retain its bright green colour. Drain well and add to the bowl with the fregola. Add the mint and almonds to the bowl.
Put aioli and French dressing in a small bowl and whisk to combine. Pour this dressing over the salad and toss well to combine. Adjust seasoning to your liking.
Serves 4-6
1 cup Qui Sardegna fregola sarda
2 bunches broccolini, thinly sliced
½ cup mint leaves, coarsely chopped
½ cup roasted almonds, coarsely chopped
¹/³ cup Sabato aioli
¹/³ cup Sabato classic French dressing
Cook fregola in plenty of simmering, salted water for 8-10 minutes, or until fregola is just tender to the bite. Drain well and put in a large bowl to cool.
Blanch the broccolini in a pot of boiling, salted water for 2 minutes then drain well and refresh in ice cold water to stop further cooking and retain its bright green colour. Drain well and add to the bowl with the fregola. Add the mint and almonds to the bowl.
Put aioli and French dressing in a small bowl and whisk to combine. Pour this dressing over the salad and toss well to combine. Adjust seasoning to your liking.