ZUCCHINI, GUANCIALE, MOZZARELLA AND FREGOLA SALAD

AT A GLANCE
SERVES 4 PEOPLE

You'll need
100 gm 6 3 2 tbsp 200 gm cup each 250 gm To serve: fregola (see note) thin slices guanciale (see note) zucchini, thinly sliced lengthways extra-virgin olive oil frozen peas, defrosted basil and mint, coarsely torn buffalo mozzarella, coarsely torn crusty bread Ga r lic lemon dr essing 60 ml ( cup) 2 Finely extra-virgin olive oil garlic cloves, thinly sliced grated rind and juice of 1 lemon

Method
1. Cook fregola in a saucepan of boiling salted water until tender (10-12 minutes), drain well and spread on a large tray to cool.

2. Preheat oven to 200C. Place guanciale on an oven tray and roast until crisp (3-4 minutes), then set aside. 3. For garlic lemon dressing, warm oil in a small saucepan over low heat, remove from heat, add garlic, lemon rind and juice and set aside. 4. Heat a large frying pan over medium-high heat, drizzle zucchini with olive oil, season to taste and cook in batches, turning once, until golden (3-4 minutes). Transfer to a large bowl, season to taste and set aside. 5. Blanch peas in a saucepan of boiling salted water (1 minute) and refresh. 6. Combine fregola, torn guanciale, zucchini, peas, herbs and mozzarella in a large bowl, season to taste, drizzle garlic lemon dressing over, toss to combine and serve with crusty bread. Note Fregola is a small Sardinian pasta available from select delicatessens. If it's unavailable, substitute Israeli couscous and cook according to packet instructions. Guanciale is cured pig's jowl available from select delicatessens. If it's unavailable, substitute mild pancetta.

Recipe: Photography: Styling:

ALICE STOREY DEAN WILMOT RHIANNE CONTRERAS AND ALICE STOREY