Fregola Sarda, Feta & Olive Salad
Fregola Sarda by Rustichella is a regional pasta, originating from Sardinia. Resembling giant cous cous in appearance, the pasta is traditionally hand-rolled from durum wheat semolina. The coarse, pearl shaped balls are left to air dry and then toasted in a wood-flame oven which gives a deep, nutty flavour and golden colour.
This salad is great eaten on its own but it also makes a good zingy accompaniment to grilled meat.
- 500g / 1 pack of Rustichella Fregola Sarda
- 400g cherry tomatoes
- 200g of Odysea Feta Cheese 100% Sheep's Milk, broken in chunks
- 1 jar of Odysea Alexandria Style Olives with Sweet Bukovo, Chilli & Cumin
- 1 cucumber
- 2 lemons
- 2 tbsp olive oil from the olive jar
- small handful of mint & parsley
- Preheat oven to 150C
- Halve the tomatoes with a serrated knife and place cut side up on a non stick baking sheet, sprinkle with a little olive oil, salt & pepper and place in the oven for 45 minutes until a little shrivelled.
- In a large saucepan, bring salted water to boil and add Fregola Sarda, boil for 10-12 minutes and strain in a colander.
- Halve the cucumber lengthways and with a teaspoon scrape out the seeds. Dice the cucumber and add to a large bowl.
- Add the Fregola Sarda, tomatoes, olive and sprinkle the crumbled Feta.
- Roughly chop the herbs and stir through, seasoning with salt, pepper, lemon juice & olive oil from the Alexandria olives jar, to your taste.