This hearty dish features fregola, sweet figs, crispy chickpeas, salty olives, and a finishing touch of vinegar. It is a winner any time of year, perfect for warming up during colder months.

Serves 4

1 small head cauliflower, broken into small florets (approximately 4 cups)
325g El Navarrico chickpeas, drained
4 Tbsp Pons extra virgin olive oil (EVO)
1 tsp La Chinata smoked paprika sweet
¾ tsp Sal de Añana spring salt
1 cup Qui Sardegna Fregola Sarda
1 small shallot, minced
1/3 cup Losada pitted manzanilla olives
¼ cup Can Bech figs, chopped
¼ cup flat-leafed parsley
3 Tbsp Forvm Cabernet Sauvignon Vinegar
Hazels Roasted hazelnuts, chopped for serving

Preheat the oven to 200°C, preferably set to convection mode (fan on).

In a large bowl, toss the cauliflower and chickpeas with 2 tbsp EVO, the smoked paprika and spring salt. Spread on to a sheet pan and roast in the oven for 20-25 min, tossing halfway through, until the cauliflower is browned, and the chickpeas are crispy. Let cool for 10 minutes.

Bring a pot of salted water to the boil. Cook the fregola in salted water for 15 minutes or until it is tender but still has a nice bite. Drain the fregola and immediately toss with olive oil to prevent sticking.

To assemble the salad, transfer the roasted cauliflower and chickpeas to a large bowl. Add the cooked fregola, shallot, olives, figs and parsley. Pour over the cabernet sauvignon vinegar and the remaining 2 tbsp olive oil. Toss to combine.

Serve slightly warm or chilled. Garnish with toasted hazelnuts and enjoy.



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