Friday, 27 June 2014

Fregola salad with chicken

Did you miss me?

I have been busy having 2 operations one after the other, but I am well now, so back to the dinner suggestions for you...

This is a lovely summery plate. Fregola is an Italian (Sardinian actually) pasta that looks like couscous but is toasted and in my view tastier.  You simply cook it in vegetable stock for around 10-12 minutes until nice and tender, and then you can either serve it hot, or drain it and toss with vinaigrette and vegetables for a fabulous salad.

The veg aren't that important, use whatever you fancy, or have around - you want something nice and crunchy to balance the softness of the pasta, and something with a little sweetness is good too.  I used:

Shredded carrot
Defrosted frozen peas - not cooked, just defrosted. They are blanched before freezing so cooked just enough like that.
Sliced radishes
Chopped red onion
Snipped spring onions
Sliced green olives 

On a bed of romaine lettuce, with a little bit of proteinous crunchy skinned roast chicken thigh to the side.

The salad will keep for several days so make sure to make enough for very easy dinners.