Citrus Fregola Salad

This fresh and fragrant salad makes the perfect garden lunch on a summer’s day. Fregola is small, pea-shaped pasta, which cooks into soft little cushions. If you don’t have fregola in the cupboard, giant couscous is an excellent substitute.

©Dan Jones

Serves 2
Total Time
15 Minutes
200g of fregola pasta (egg free)
1 orange, peeled and sliced into rounds
1 grapefruit, peeled and sliced into rounds
Zest of 1 unwaxed lime
2 generous handfuls of watercress
A handful of basil leaves
Juice of 1 unwaxed lemon
Drizzle of extra virgin olive oil
Generous pinch of sea salt flakes
Step 1

Bring a saucepan of water to the boil and tip in the fregola. Simmer over a medium heat for 10 minutes until al dente.

Step 2

In the meantime, add the orange and grapefruit slices to a bowl, then sprinkle over the lime zest. Mix in the watercress and basil, and leave to infuse.

Step 3

Drain the water from the fregola and toss the fregola into the orange salad. Squeeze over the lemon juice and drizzle with the oil, then stir to combine.

Step 4

Season with sea salt flakes and serve while the fregola is hot.

15 Minute Vegan: On a budget by Katy Beskow (Quadrille, Hardback & eBook) Photography ©Dan Jones

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