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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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  • El Navarrico Chickpeas

    El Navarrico Chickpeas

    These are nutty tasting, nicely seasoned chickpeas with an appealing creamy texture. Serve alone or in salads, soups, stews or tagines (with preserved lemons!) or simmer with a blend of tomatoes, chorizo and La Chinata smoked paprika.

    Also available in a 660g jar and 2.5kg tin.

    Learn More
    102 -

  • El Navarrico Pimientos ~ sliced

    El Navarrico Pimientos ~ sliced

    Small and triangular in shape, these Spanish piquillos (peppers) are roasted over oak coals giving them a smoky flavour which intensifies their sweetness. They are hand-peeled and de-seeded then jarred in their own flavoursome juices, with nothing else added.

    Piquillo peppers add a depth of flavour and vibrant colour to salads, salsas or canapés.

    Dairy and Gluten-free. Suitable for vegetarians and vegans.

    Also available in a 2.4kg tin.

    Learn More
    102 -

  • Forum Chardonnay Vinegar 250ml

    Forum Chardonnay Vinegar

    From the Roca family in Penedès, northern Spain, a fruity, mellow and rich vinegar with an appealing ‘agridulce’ character. Try with Colonna lemon olive oil.

    Also available in a 500ml bottle and 1L bottle.

    Learn More
    102 -

  • Quisardegna Fregola Sarda

    Quisardegna Fregola Sarda

    Fregola (or Fregula as its known in Italy) is a pasta from Sardinia. Similar to Israeli couscous but bigger in size (typically 2-3mm in diameter). Made from water and semolina dough, it is hand-formed and then baked in an oven, giving it a toasty, almost rustic taste. Fregola is an all-purpose pasta, a great side dish for meat and seafood, a tasty addition to soups and salads.

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    102 -

  • Losada Cracked & Marinated Verdial Olives

    Losada Cracked & Marinated Verdial Olives

    Losada have been producing table olives in Caroma, Spain near Seville for over 50 years. The family-owned company, hand-harvests their own groves and cure the olives naturally. These verdial olives have been cracked and marinated with garlic, vinegar and spices. Buttery and firm they are the ideal tapa!


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    102 -

  • Sabato Pesto Caper & Almond

    Sabato Pesto Caper & Almond

    Capers, almonds and Parmigiano Reggiano come alive in this delicate pesto. A classic Sicilian combination, try it with chicken or toss through pasta for a delicious, easy dinner.

    No additives or preservatives. Gluten free. Suitable for vegetarians.

    Learn More
    102 -

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