Griddled courgettes, burrata and fregola salad recipe

Fregola is a Sardinian pasta, about the size and shape of hailstones. If you can't find it, you could use Israeli cous cous (the chunky type). You can also use mozzarella if you can't find burrata.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the courgettes into rounds on the diagonal, about 4mm thick.

Step 2

Heat some of the regular olive oil in a large frying pan and cook the courgettes, in batches, until tender and golden on each side. With each batch you need to start on a high heat to get a good colour, then reduce the heat so the slices can cook through. Season as you go and use more oil as you need it. Transfer each batch of cooked courgettes to a dish.

Step 3

Cook the fregola in boiling salted water for 15 minutes, or according to the packet instructions, then drain, shake off the excess water and put into a mixing bowl.

Step 4

Toss with the extra-virgin olive oil and season.

Step 5

Tear the burrata into chunks. Layer up the various ingredients – courgettes, burrata, pecorino, basil, fregola, lemon juice and more extra-virgin olive oil – in a broad shallow serving bowl.

Step 6

Finish with basil, shavings of pecorino and a final drizzle of extra-virgin olive oil.

Step 7

Serve while still warm, or at room temperature.

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