Fregola, pimiento and chorizo salad

Serves 6

1¼ cups Qui Sardegna Fregola Sarda
½ jar El Navarrico pimiento strips
¼ cup Italian parsley, chopped
¼ cup basil, chopped
Small bunch chives, finely chopped
80g Sabato sliced Chorizo Pamplona, julienne sliced
¼ jar Sabato semi-dried cherry tomatoes
Sal de Añana spring salt
Freshly ground black pepper
Microgreens, to garnish (optional)

Espelette mustard dressing:
1 Tbsp Accoceberry Espelette wholegrain mustard
3 Tbsp Forvm Chardonnay vinegar
¼ cup extra virgin olive oil

Gently cook fregola in a pot of salted water for 12 minutes or until al dente (just tender to the bite). Drain well and refresh with cold water to cool. Drain well and transfer to a large salad bowl.

Add remaining salad ingredients, season with salt and pepper and toss well to combine. Put dressing ingredients in a jar, seal and shake well to combine. Pour dressing over salad and toss well. Garnish with microgreens. Serve at room temperature.

Recipe by Julie Le Clerc