Asparagus, courgette, fregola and wild garlic salad
This fresh summer salad is the perfect accompaniment to your BBQ feast, picnic or alfresco dinner party.
Ingredients
250g fregola
Bunch of asparagus
1 courgette
100g feta
100g semi dried tomatoes
Handful of wild garlic (5/6 leaves)
1 tablespoon white wine vinegar
5 tablespoons olive oil
Salt
Black pepper
Method
Put a pan of water on to boil. When water is boiled, cook the fregola for 8 – 10 minutes. Drain and allow to cool.
Trim the asparagus by snapping off the ends and then cut into 3cm pieces.
Slice the courgettes 1cm thick and then cut them into halves.
Mix the asparagus and courgettes with a tablespoon of olive oil, season with salt and black pepper. Roast in a preheated oven at 180 degrees for 5 – 8 minutes until lightly roasted and then remove from the oven.
Chop the semi dried tomatoes and feta into chunks.
Thinly slice the wild garlic leaves.
Combine the fregola, roasted vegetables, semi dried tomatoes, feta and wild garlic leaves.
Pour over the olive oil, white wine vinegar and season with salt and black pepper to taste.
Mix together and serve.