Ingredients

The following ingredients have 4 Servings
  • 100 gm fregola (see note)
  • 6 thin slices guanciale (see note)
  • 3 zucchini, thinly sliced lengthways
  • 2 tbsp extra-virgin olive oil
  • 200 gm frozen peas, defrosted
  • ½ cup each basil and mint, coarsely torn
  • 250 gm buffalo mozzarella, coarsely torn
  • To serve: crusty bread
  • 60 ml extra-virgin olive oil (¼ cup)
  • 2 garlic cloves, thinly sliced
  • Finely grated rind and juice of 1 lemon

Instruction

  • Cook fregola in a saucepan of boiling salted water until tender (10-12 minutes), drain well and spread on a large tray to cool.
  • Preheat oven to 200C. Place guanciale on an oven tray and roast until crisp (3-4 minutes), then set aside.
  • For garlic lemon dressing, warm oil in a small saucepan over low heat, remove from heat, add garlic, lemon rind and juice and set aside.
  • Heat a large frying pan over medium-high heat, drizzle zucchini with olive oil, season to taste and cook in batches, turning once, until golden (3-4 minutes). Transfer to a large bowl, season to taste and set aside.
  • Blanch peas in a saucepan of boiling salted water (1 minute) and refresh.
  • Combine fregola, torn guanciale, zucchini, peas, herbs and mozzarella in a large bowl, season to taste, drizzle garlic lemon dressing over, toss to combine and serve with crusty bread.