Fregola with broad beans, sumac and watercress recipe
 Try Matt Tebbutt’s light and fresh springtime pasta dish, packed with herbs and crunchy seasonal vegetables galore. 150g/5½oz broad beans, double podded100g/3½oz runner beans, sliced into 2cm pieces on an angle100g/3½oz sugar snap peas, cut in half lengthways2 tbsp olive oil2 tbsp chopped fresh parsley2 tbsp chopped fresh mint8 radishes, sliced thicklysalt and black pepper 150g/5½oz broad beans, double podded 100g/3½oz runner beans, sliced into 2cm pieces on an angle 100g/3½oz sugar snap peas, cut in half lengthways 2 tbsp olive oil 2 tbsp chopped fresh parsley 2 tbsp chopped fresh mint 8 radishes, sliced thickly salt and black pepper 100g/3½oz toasted fregola2 tbsp olive oil ½ lemon, juice onlypinch cracked black pepper 100g/3½oz toasted fregola 2 tbsp olive oil ½ lemon, juice only pinch cracked black pepper 4 ripe tomatoes, grated1 garlic clove, crushed1–2 tsp sumac3 tbsp olive oil1 tbsp muscatel vinegarsalt and black pepper 4 ripe tomatoes, grated 1 garlic clove, crushed 1–2 tsp sumac 3 tbsp olive oil 1 tbsp muscatel vinegar salt and black pepper 100g/3½oz watercress 100g/3½oz watercress Method To make the salad, bring a large saucepan of salted water to the boil, then add the broad beans, runner beans and sugar snap peas and blanch for 2–3 minutes, until tender.Toss the hot blanched vegetables in the olive oil and the herbs. Season with salt and black pepper then set aside.To make the fregola, boil the toasted pasta in a pan of boiling salted water for 10 minutes or so until just cooked. Drain and toss in the olive oil, lemon juice and black pepper.To make the tomato dressing, in a bowl mix the grated flesh of the tomatoes with everything else. Taste and season with salt and black pepper.Mix the fregola with the vegetables and herbs. To serve, scatter liberally with the watercress and dress with the tomato dressing. To make the salad, bring a large saucepan of salted water to the boil, then add the broad beans, runner beans and sugar snap peas and blanch for 2–3 minutes, until tender. To make the salad, bring a large saucepan of salted water to the boil, then add the broad beans, runner beans and sugar snap peas and blanch for 2–3 minutes, until tender. Toss the hot blanched vegetables in the olive oil and the herbs. Season with salt and black pepper then set aside. Toss the hot blanched vegetables in the olive oil and the herbs. Season with salt and black pepper then set aside. To make the fregola, boil the toasted pasta in a pan of boiling salted water for 10 minutes or so until just cooked. Drain and toss in the olive oil, lemon juice and black pepper. To make the fregola, boil the toasted pasta in a pan of boiling salted water for 10 minutes or so until just cooked. Drain and toss in the olive oil, lemon juice and black pepper. To make the tomato dressing, in a bowl mix the grated flesh of the tomatoes with everything else. Taste and season with salt and black pepper. To make the tomato dressing, in a bowl mix the grated flesh of the tomatoes with everything else. Taste and season with salt and black pepper. Mix the fregola with the vegetables and herbs. To serve, scatter liberally with the watercress and dress with the tomato dressing. Mix the fregola with the vegetables and herbs. To serve, scatter liberally with the watercress and dress with the tomato dressing.