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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 , 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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  • Colonna Lemon Infused EVO

    Colonna Lemon Infused Extra Virgin Olive Oil

    From Marina Colonna’s Bosco Pontini Estate in Molise, comes this fruity, free-flowing extra virgin olive oil produced from handpicked olives and organically grown lemons. They are pressed together creating this verdant lemon infused extra virgin olive oil. Its lively citrus tang is fantastic with seafood, vegetables and over salads.

    Also available in a 500ml and 1 Litre bottle and a 5 Litre tin.

    Learn More
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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
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  • Julie Le Clerc Preserved Lemons

    Julie Le Clerc Preserved Lemons

    Use this classic Moroccan ingredient as an instant and convenient way to add intense lemon flavour to traditional and modern dishes.

    Julie Le Clerc preserved lemons are cured for 6 weeks with salt, so all the work is done and the finished product is at your fingertips.

    Add to Moroccan tagines, use in dressings and marinades or add to couscous. Preserved lemons are beautiful in a seafood risotto or pasta salad with courgette and feta.

    They are quite salty, so be cautious when adding additional salt to a recipe.

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  • 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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  • Sabato Salted Capers

    Sabato Salted Capers

    Fine (7mm), quality Spanish capers with a meaty texture. Rinse under running water for 5 minutes and then soak for at least 30 minutes

    Also available in a 1.3kg jar.

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