Homemade condiments and salads make all the difference when it comes to enjoying a good barbecue. Though meat may take centre stage, the right sauce lifts it with a balance of texture, piquancy and depth.
Quick, light and tempting salads offer a change from bread and add a welcome bolt of colour to the table.
Fregola, courgette, pecorino and honey
Fregola, a Sardinian pasta similar to moghrabieh or giant couscous, is made from rolled semolina that has been toasted until golden. The coarse, rustic bobbles are perfect for soaking up flavoursome dressings while warm.
Serves 6 people
Time 25 minutes
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Ingredients
01 Heat a large frying pan over a high heat. Combine the sliced courgettes, ½ tsp salt and the olive oil with your hands in a large bowl until lightly coated. Once the pan is hot, add the courgettes and cook them in a single layer, undisturbed, for 2-3 minutes — they should be blistered around the edges, with a slight frill to them. Turn them over and cook for a further couple of minutes. You may have to do this in 2 batches. Once done, place in a large bowl.
02 Meanwhile, heat a large pot of generously salted water. Once boiling, pour in the fregola, reduce the heat to a steady rolling boil and cook for 10-12 minutes, until soft with a little bite to each pasta bobble.
03 Drain thoroughly, then add it to the bowl of courgette slices and stir through the lemon zest and juice and extra-virgin olive oil while it’s still warm. Finely grate over 50g of the pecorino and fold through, along with the picked parsley. Shave the rest of the pecorino into large crumbly pieces and combine once more before drizzling over the honey. Season with sea salt and freshly ground black pepper to taste.
