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Fregola, Pimiento Salad with Marcona Almonds

Fregola, Pimiento Salad with Marcona Almonds

Recipe by Julie Le Clerc.

Fregola, Pimiento & Green Bean Salad with Marcona Almonds

 Serves 8

1¼ cups Quisardegna fregola    
250g green beans, trimmed and cut in 1cm lengths
220g jar El Navarrico sliced pimientos , drained and coarsely chopped
325g jar El Navarrico chickpeas , rinsed and drained
1 cup Losada cracked & marinated verdial olives , drained
½ cup Torres Marcona almonds    
¼ cup Italian parsley leaves, chopped
¼ cup mint leaves, chopped
3 Tbsp Sabato caper & almond pesto    
4 Tbsp Forvm chardonnay vinegar , to taste
4 Tbsp sea salt and freshly ground black pepper

Fill a large saucepan with plenty of water and bring to the boil. Add salt and stir in the fregola. Turn down the heat to a rolling simmer and cook for 8-10 minutes, or until just tender to the bite. Drain well and set aside to cool.

Blanch green beans for 2-3 minutes in boiling, salted water until just tender. Drain and refresh in ice cold water before draining again.

Place fregola and green beans in a bowl and add all remaining ingredients. Season with salt and pepper and toss to combine.

 

 

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