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Fregola with silverbeet & preserved lemon

Fregola with silverbeet & preserved lemon

Fregola with silverbeet & preserved lemon

Cooking fregola by this absorption method ensures a full flavoured dish. Try using kale leaves or spinach leaves in place of the silverbeet, just adjust the cooking times as required.

Prep: 10 minutes
Cook Time: 35 minutes
Serves: 6


Wash the silverbeet well. Remove the leaves, roughly slice and set aside. Chop the stems.

Heat the oil in a wide saucepan. Fry the onion and silverbeet stems with the salt until soft, around 10 mins. 

Add the fregola and toast for a few mins until golden. Add the garlic, cumin and chilli flakes and fry for a minute. Add the hot vegetable stock and preserved lemon and cook, covered for 10 mins.

Place the silverbeet leaves on top of the fregola and continue cooking for another 5 mins. Stir the leaves through the fregola and if needed add a little extra stock or water if the fregola needs a little more cooking. Adjust seasoning to taste.  




8-10 silverbeet leaves and stems (1 bunch)

2 tablespoons olive oil

1 onion, chopped

½ teaspoon sea salt

1½ cups fregola

2 cloves garlic, chopped

1 teaspoon ground cumin

pinch chilli flakes

700mls vegetable stock, heated

½ preserved lemon, rinsed thinly sliced

½ cup coriander, roughly chopped

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