This one of our favourite picnic salads and has proven to be huge hit over the years. The herbs are really essential in here and give the dish a really fresh feel…. So don’t scrimp on them!
400 grams fregola
1 chorizo sausage
handful of green beans
punnet of cherry tomatoes
zest & juice of 1 lemon
1 bunch of mint – chopped
1 bunch of parsley – chopped
handful of pitted black olives
Place the fregola in a large pan of boiling salted water and simmer for approx. 12 minutes until al dente. Drain and add the zest and juice of the lemon and 2 tbs of olive oil, mix well to combine.
Slice the chorizo sausage into ½ cm pieces and sauté in a little olive oil. Once cooked set aside.
Top and tail the green beans and blanch in boiling water for 3- 4 minutes. Drain and refresh with cold water, chop into 1 cm pieces and set aside.
Heat 1 tbs of olive oil and gently heat the tomatoes until the skins begin to burst – around 3 minutes.
Combine the fregola with the chorizo, green beans, tomatoes, chopped herbs & olives. Taste for seasoning, you might want to add some salt, pepper or olive oil.
Simply put in a container and give it a good stir before serving.