Enjoy this simple and comforting winter salad, perfect as a side dish with your favourite meats or as a standalone meal. The combination of nutty pumpkin, fresh sage, and coppa beautifully complements each other, especially when folded through fregola.

Serves 3-4

Half a small Crown pumpkin, sliced thinly
8-10 fresh sage leaves
4 cloves garlic, crushed
500g Qui Sardegna Fregola Sarda
175g Zany Zeus classic feta, crumbled
100g Pedrazzoli coppa stagionata, thinly sliced
70g Pinoli pinenuts, toasted
2 Tbsp Pons Traditional Extra Virgin Olive oil
Italian parsley, chopped
Sal de Añana spring salt 
Pepper

Dressing
6 Tbsp Colonna Mandarin infused extra virgin olive oil
4 Tbsp Forvm Cabernet Sauvignon Vinegar
Sal de Añana spring salt 

Pre heat oven to 180˚C. Roast the pumpkin with the sage and a drizzle of olive oil until it develops a nice colour.

In a pot of salted boiling water, cook the fregola until al dente. Once the fregola is cooked, drain it and place it in a bowl with all the other ingredients.

Whisk the dressing ingredients together and fold them into the salad. Finish with salt, pepper, and chopped parsley.

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