Tea Soaked Fruit Fregola with Pomegranate Dressing

Serves: 4


  • 250g fregola pasta
  • 50g dried cranberries
  • 50g dried apricots, sliced
  • 50g golden raisins
  • 1/8 bunch coriander
  • 80g rocket
  • 30g pumpkin seeds, toasted


  • 3 tbsp pumpkin seed oil
  • 1 tbsp soft brown sugar
  • 1 tbsp pomegranate molasses
  • 1 tbsp balsamic vinegar
  • Salt and pepper


  1. Soak the fruits in tea the night before or at least or 2-3 hours before preparation; this time is required for the fruit to plump up and for the tea flavour to infuse.
  2. Boil fregola in salted water for approx. 15 mins until cooked.
  3. Roughly chop coriander and wash the rocket.
  4. Combine all ingredients for dressing and check seasoning.

Build the Dish:

  1. Drain the fruit and combine with the fregola, toasted pumpkin seeds, coriander, rocket, ¾ of dressing - check seasoning and divide into four bowls
  2. Then drizzle with remainder of dressing when serving.

All products marked in bold are available to purchase through Vegetarian Express.