Need a cold salad with a bit of zip? Greek feta cheese, Sardinian toasted fregula and chilli semi dried tomatoes combine into a dish that takes inspiration from all over the Mediterranean. Excellent for a starter or a side.
1

Cook Fregula in seasoned boiling water until cooked, but with a slight bite

2

Drain Fregula and cool

3

Sautee Fregula in 80g olive oil until golden brown

4

Drain excess olive oil off of fregula

5

Cool sautéed fregula

6

Chop pitted green olives

7

Fold in feta, olives, and hot chilli semidried tomatoes and serve

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