Fregola with zucchini, citrus & basil

Method

1. For the citrus oil, combine the oils in a small saucepan. Use a microplane grater to zest the oranges over the oil, to capture any oils that are released as you grate. Heat gently, just to blood temperature, then remove the pan from the heat. Leave to infuse for 24–48 hours, then strain and decant into a sterilised bottle or jar.
2. Bring the vegetable stock to the boil and cook the fregola for 10 minutes at a healthy simmer. When cooked it should be tender, but still have a slight bite. Tip into a sieve to drain for a few minutes, then tip into a shallow tray. Season with salt and pepper and drizzle on a tablespoon of citrus oil. Toss and leave to cool.
3. Heat a dry frying pan over a medium heat and toast the hazelnuts for 3–4 minutes, stirring frequently, until they are golden brown. Chop roughly and set aside.
4. To prepare the grapefruit and orange, use a very sharp knife to peel them, taking care to remove all the bitter pith. Holding the fruit over a large mixing bowl to catch the juice, carefully slice each segment out of its skin casing and into the bowl.
5. To assemble the salad, add the zucchini, spring onions, herbs and chopped hazelnuts to the fregola. Add a few tablespoons of citrus oil and toss gently to mix everything together well. Serve straight away.