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Fregola with broad beans, sumac and watercress salad

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 2
Dietary: Dairy-free Egg-free Healthy Nut-free Pregnancy-friendly Vegan Vegetarian

Try Matt Tebbutt’s light and fresh springtime pasta dish, packed with herbs and crunchy seasonal vegetables galore.

By Matt Tebbutt

From Saturday Kitchen

Ingredients

For the salad

150g/5½oz broad beans, double podded
100g/3½oz runner beans, sliced into 2cm pieces on an angle
100g/3½oz sugar snap peas, cut in half lengthways
2 tbsp olive oil
2 tbsp chopped fresh parsley
2 tbsp chopped fresh mint
8 radishes, sliced thickly
salt and black pepper

For the fregola

100g/3½oz toasted fregola
2 tbsp olive oil
½ lemon, juice only
pinch cracked black pepper

For the tomato dressing

4 ripe tomatoes, grated
1 garlic clove, crushed
1–2 tsp sumac
3 tbsp olive oil
1 tbsp muscatel vinegar
salt and black pepper

To serve

100g/3½oz watercress

Method

To make the salad, bring a large saucepan of salted water to the boil, then add the broad beans, runner beans and sugar snap peas and blanch for 2–3 minutes, until tender.
Toss the hot blanched vegetables in the olive oil and the herbs. Season with salt and black pepper then set aside.
To make the fregola, boil the toasted pasta in a pan of boiling salted water for 10 minutes or so until just cooked. Drain and toss in the olive oil, lemon juice and black pepper.
To make the tomato dressing, in a bowl mix the grated flesh of the tomatoes with everything else. Taste and season with salt and black pepper.
Mix the fregola with the vegetables and herbs. To serve, scatter liberally with the watercress and dress with the tomato dressing.