Fregola, Zucchini and Pancetta Salad

This summer, I have been searching for cool, satisfying salads that keep all the family well-fed and also cleverly yield tempting leftovers that taste even better the following day – and save me cooking or even thinking what to prepare – already done!  Thankfully The Gourmet Traveller magazine provided this perfect salad that is Fregola Freakin' Fabulous!

Serves  4  as a main meal   

OR     5- 6    as side dish     

(I served it with 2 lamb cutlets per person)

Preparation including cooking time  25 – 30 minutes.

Ingredients

200 gram fregola. (fregula)     Sardinian Pasta -  very small round pasta  balls that have been toasted. 

(Substitute Israeli couscous or a similar very small round pasta though it won’t have the toasty  bite).

6 thin slices pancetta

3 young zucchini – use  a  speed-peeler to slice into long thin wafer slices.

2 tablespoons Australian Extra Virgin Olive Oil

Salt and Pepper

200 gram frozen peas –  cooked for 1 minute OR microwave on High 1 minute. Drain.

½ cup each of basil and mint leaves – roughly torn

250 gram buffalo mozzarella  or bocconcini   - coarsely torn into chunks

1 small Roma Tomato – deseeded and cut into bite size pieces

Handful baby Kale leaves  OR  baby spinach leaves

Dressing

60 ml  (1/4 cup) Australian Extra Virgin Olive Oil

1 garlic clove –finely sliced

1 lemon – the juice AND the lemon rind

To serve (option)

               Crusty bread

Method

Cook fregola pasta in plenty of boiling salted water for 10- 12 minutes (or according to packet)

Drain well and spread on a large oven tray and set aside to cool.

For the garlic lemon dressing

Warm the olive oil in a small saucepan over low heat.  Remove from heat and add the lemon rind and the lemon juice.  Set aside to steep.

Use a chargrill pan (will also need for zucchini)  cook pancetta pieces til crispy.  Drain, allow pancetta pieces to cool.

Keep chargrill hot. 

Lightly toss the zucchini with olive oil.  Season lightly with salt and pepper to your preference.

Cook  in batches and transfer to a large bowl.

Add the fregola,   pancetta torn into pieces,   the peas,   the chunks of mozzarella,   diced tomato,  then the mint and basil leaves.  Toss gently to combine.

Just prior to serving

Remove garlic and lemon rind from the oil.  Drizzle the oil over the salad. 

Serve immediately with chunks of crusty bread.

OPTIONS

I had a couple of teaspoons leftover of a pre-prepared Neil Perry Rocket Fetta Pesto, so spooned that over.

Serve on it’s own   OR     with lamb cutlets   OR   other similar meat dishes.

                                                            Enjoy!   Colleen