1 Preheat oven to 200°C.
Crumble half the ricotta over a
baking tray, drizzle with 2 tbsp
oil, scatter with chilli and half the
lemon rind, season to taste and
bake until golden on the edges
(10-12 minutes). Cool.
2 Meanwhile, bring a large
saucepan of salted water to
the boil. Add fregola to a large
frying pan over medium-high
heat and dry-roast, stirring
occasionally, until golden
(8-10 minutes). Transfer to
saucepan and boil until al
dente (8-10 minutes). Drain
well and transfer to a bowl,
stir in 2 tsp oil and cool to
room temperature.400 gm firm ricotta
125 ml (½ cup) extra-virgin
olive oil
½ tsp dried chilli flakes
Finely grated rind of
1 lemon, juice of ½, or
to taste
200 gm fregola (see note)
1 small garlic clove, finely
chopped
1 tbsp balsamic vinegar
2 heirloom tomatoes, cut
into wedges
200 gm mixed cherry tomatoes,
halved or quartered
½ cup (loosely packed) mint
½ cup (loosely packed) basil
½ cup (loosely packed) baby
rocket
3 Combine garlic, vinegar,
lemon juice and remaining
rind and remaining oil in a jar,
season to taste and stand for
5 minutes for garlic to soften
and mellow. Just before serving,
seal jar and shake well.
4 Add tomatoes, herbs, rocket
and baked ricotta to fregola,
drizzle with dressing, season
and toss to coat. Serve scattered
with remaining fresh ricotta.
Note Fregola is available from
select delicatessens and Italian
grocers. If it’s not available,
substitute risoni or freekeh
(cooking time may vary).
Wine suggestion Pale,
dry rosato. ➤Tomato, ricotta and fregola salad
SERVES 4 // PREP TIME 15 MINS // COOK 20 MINS (PLUS COOLING)
We’ve baked some of the ricotta in this salad to add texture, and kept the
remaining fresh for its beautiful creaminess. This is certainly a meal in its
own right, but it would also be excellent served alongside grilled bistecca.