Ingredients:
1 small zucchini, diced              3 shallots, chopped
1 small carrot, diced                 1 bunch parsley, chopped
2 stalks celery, diced                 2 basil leaves, julienned
2 cups chicken stock                 5 ounces pitted kalamata olives, sliced
2 cups Sardinian Fregula           1 cup extra virgin olive oil
1 pinch saffron                         2 lemons, zested and juiced (separate)
1 bay leaf                                 1 orange, zested and juiced (separate)
3 ripe roma tomatoes, diced       Salt & pepper to taste

To Prepare:

• Boil water in large stock pot. Add zucchini, carrot and celery and cook for 30 seconds.
• Remove and transfer immediately to an ice bath. Drain and set vegetables aside to cool.
• In a large stock pot, boil chicken stock. Stir in the Fregula, saffron, bay leaf & pinch of salt.
• Reduce heat to low and simmer for 10 minutes. All liquid should be absorbed.
• Remove from heat. Spread the Fregula on to a sheet pan and let cool for 5 minutes.
• Add Fregula and vegetables to a large bowl. Add tomatoes, shallots, parsley, basil, olives. Stir to combine.
• Add extra virgin olive oil and citrus juices, toss well.Put into serving dish or platter and sprinkle with lemon and orange zest. Serve chilled