Fregola with Olives and Spring Greens
By OcadoLife
Published on 10 March 2025
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 – try it with my Slow-roast Lamb with Chickpeas, Peppers and Bay. Traditional roasts are great, but having pasta as a side is a great hack – it cooks quickly, is easy to sneak veg into and still fills everyone up!” Kick off your meal with Rosie’s zingy starter: Potted Crab with Baby Gem, Fennel and Radish Salad.Time and servings
25 minsTotal time
6Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 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
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.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.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.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.