Fregola is a favourite summer thing to have – at home, at the park, at the beach, you name it.
Similar in shape and texture to pearl couscous, fregola consists of small balls of durum wheat flour, dried and toasted, and comes in a mix of colours, from pale golden to sienna. The flavour is pleasantly sweet and nutty, the texture firm, holding its shape perfectly in soups and stews. It is traditionally eaten in a saffron broth with clams, but it is equally good in salads.
Here, I tossed it with roasted aubergines and cherry tomatoes, garlic, lots of basil, pine nuts and Parmesan, but I encourage you to experiment and find your favourite combination.