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Fregola with Olives and Spring Greens

By OcadoLife
This bright vegan Fregola with Olives and Spring Greens was created by chef, food stylist and author of Good Time Cooking, Rosie Mackean. “You can’t go wrong with this hearty, fresh side, which works perfectly with lamb…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 4 tbsp olive oil
  • 6 garlic cloves, finely sliced
  • 1 red chilli, finely sliced
  • 1 L vegetable stock, hot
  • 1 tsp sea salt flakes
  • 500g fregola
  • 400g spring greens, cores removed, leaves roughly chopped
  • 240g pitted green olives
  • 1 lemon, zested, ½ juiced
  • 1 good drizzle extra-virgin olive oil (optional)

Method

4 steps

  1. Step 1

    Heat the olive oil in a large casserole or saucepan over a medium heat. Add the garlic and chilli; fry for 1 min until fragrant and softened.

  2. Step 2

    Pour in the hot stock, add the salt and bring to the boil. Tip in the fregola, stir well, then cover and simmer for 6 mins, stirring occasionally.

  3. Step 3

    Uncover, stir in the spring greens and olives, then cover and cook for 6 mins more. Remove from the heat and leave to stand for 5 mins.

  4. Step 4

    Stir in the lemon zest and juice, then season to taste and adjust as needed. Serve with a drizzle of extra-virgin olive oil, if you like.