This Griddled Courgettes, Burrata and Fregola recipe makes a really simple, but elegant, dish that can be served as a side dish or enjoyed as a main course.
- 6 large or 12 medium courgettes
- 4 tbsp olive oil
- salt and pepper
- 200g (7oz) fregola
- 2 tbsp extra virgin olive oil, plus more to serve
- 200g tub of burrata cheese
- 40g (1½oz) pecorino cheese, shaved, plus more to serve
- leaves from 1 big bunch of basil, plus more to serve
- juice of 1 large lemon
- Cut the courgettes into rounds on the diagonal, about 4mm (¼in) thick. Heat some of the regular olive oil in a large frying pan and cook the courgettes, in batches, until golden on each side and tender.
- With each batch you need to start on a high heat to get a good colour, then reduce the heat so the slices cook through. Season as you go and use more oil as you need it. Transfer each batch of cooked courgettes to a dish.
- Cook the fregola in boiling salted water for 15 minutes, or according to the packet instructions, then drain, shake off excess water and put into a mixing bowl. Toss with the extra virgin olive oil and seasoning.
- Tear the burrata cheese into chunks. Layer up the various ingredients – courgettes, burrata cheese, pecorino cheese, basil, fregola, lemon juice and more extra virgin olive oil – in a broad shallow serving bowl. Finish with basil, shavings of pecorino cheese and a final drizzle of extra virgin olive oil.
- Serve while still warm, or at room temperature.
Fregola is a Sardinian pasta, about the size and shape of hailstones. If you can't find it, you could use Israeli couscous - that's the chunky type - as it looks quite similar. You can also use mozzarella if you can't find burrata.
About this recipe
This Griddled Courgettes, Burrata and Fregola recipe is from SIMPLE: effortless food, big flavours. A cookbook by Diana Henry.