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Lemon Fregola Salad with Fennel & Asparagus

Lemon Fregola Salad with Fennel & Asparagus

Lemon Fregola Salad with Fennel & Asparagus

Serves 8

400g Quisardegna fregola
325g jar El Navarrico chickpeas , rinsed and drained
2 pieces Julie le Clerc preserved lemon , skin only, finely chopped
3 Tbsp Romulo capers , rinsed
4 Tbsp Colonna lemon infused extra virgin olive oil
3 Tbsp lemon juice
Zest of 1 lemon, very finely grated
½ tsp La Chinata sweet smoked paprika flakes
3 Tbsp fresh mint, finely chopped
Sea salt and freshly ground black pepper
1 bulb fennel, halved and finely sliced
1 bunch asparagus, chopped and blanched

 

Cook the fregola in salted boiling water for 12 minutes or until al dente. Drain and cool.  Add chickpeas, preserved lemon and capers.

Mix olive oil, lemon juice, lemon zest, paprika flakes, mint and salt and pepper together as a dressing. Toss fennel in dressing to avoid discolouration. Toss through fregola and chickpeas with asparagus. Season to taste.

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