Preperation time 15 mins, plus cooling time
Serves 4-6 as part of a meal
Fregola is fun change from couscous, very easy to prepare, great for entertaining as is cooked and cooled in advance. You could substitute the carrots for another root vegetable.
500g fregola, Wiffens sell a great Italian Fregola
80ml olive oil plus extra for carrots
juice of 1 lemon
Zest of half a lemon
Half a bunch of spring onions finely chopped
Handful of parsley & mint finely chopped
1 clove of garlic finely chopped
3 bunches of heirloom dutch carrots, washed and green stems removed (can use regular Dutch Carrots)
Salt and pepper to taste
Bring large saucepan of salted water to the boil, add fregola and cool until al dente (8-10mins), drain, refresh under cold water and drain until excess water is gone, add to dressing ingredients while still warm.
Mix together olive oil, rind, garlic and lemon juice and add to fregola along with spring onion. Season to taste.
Place in the fridge and allow to cool, stirring occasionally.
Heat oven to 200C. Place carrots in a tray with good splash of olive oil. Cook for approx 30 minutes until tender.
Remove Fregola from fridge, mix herbs through. Place on platter toppped with Carrots.