For ➋ 2 small cucumbers about 150g*
1 tbs caster sugar
1 ts sea salt
1 ts coriander seeds
5 tbs white wine vinegar
2 tbs dill, finely chopped
150 g fregola**
2 tbs olive oil
1 large orange
2 spring onions, finely chopped
a handful of watercress
To make the pickle, thinly slice 1 cucumber and put in a small mixing bowl.
Mix the sugar, sea salt, coriander seeds, vinegar and dill and stir until the sugar has dissolved. Pour over the cucumber, cover and place somewhere cool for at least 1 hour. The cucumber will darken a little in colour and soften slightly, but should retain its crunch.
Bring a saucepan of water to the boil, salt it lightly, then tip in the fregola. Simmer for about 10 m, testing regularly for tenderness. Drain thoroughly, tip into a bowl then sprinkle a few drops of olive oil over it and toss to coat evenly. This will stop the beads sticking together as they cool.
Peel the second cucumber, halve it lengthways and cut it into 1cm chunks. Peel the orange with a kitchen knife, taking care to remove the white pith, then cut into thin slices.
Warm the oil in a shallow pan, add the raw cucumber pieces and continue to fry them gently.
Add the spring onion to the pan with the drained fregola. Season with salt and black pepper.
Fold the pickled cucumber and its liquid into the ingredients, add the watercress then stir briefly.
Divide between plates and place the orange slices at its side.
*When using larger cucumber, cut the slices in half.
**Use Sardinian roasted fregola. Or plain pearl couscous
