Farro, grilled peach and pecan salad
- Richard Makin
Published: June 29, 2019 at 4:01 PM
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Serves 4
Easy
Total time: 40 mins
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The grilled peaches deliver a satisfying sweetness, balanced by the zing of lime-pickled shallots and the smoky nuttiness of toasted pecans in this vibrant vegan salad
Vegan
Vegetarian
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This recipe comes from Richard Makin aka School Night Vegan. Check out his expert guide to cooking with vegan ingredients here.
Ingredients
Nutrition
-
2 echalion shallots
halved and thinly sliced
-
1 red chilli
deseeded and thinly sliced
-
2 lemons
juiced
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180g farro
see notes below
-
1 tbsp agave syrup
-
4 tbsp rapeseed oil
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125g pecans
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a bunch flat-leaf parsley
roughly chopped
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70g rocket
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3 peaches
slightly under-ripe, halved and stoned
-
4 sprigs thyme
leaves picked
Nutrition: per serving
-
kcal530
low
-
fat34.7g
-
saturates2.9g
-
carbs40.6g
-
sugars9.9g
-
fibre7.8g
-
protein10g
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Method
-
step 1
In a small bowl, mix the shallots and chilli with 1/2 the lemon juice. Cover and chill for 20 minutes.
-
step 2
Bring a pan of water to the boil and add a pinch of salt. Cook the farro following pack instructions, then drain, rinse to cool and drain again.
-
step 3
While the farro cooks, in a small bowl combine the agave syrup, remaining lemon juice and the rapeseed oil with a good grind of black pepper and a pinch of flaky sea salt. Mix well to combine.
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step 4
Toast the pecans in a small frying pan over a medium heat for a few minutes until slightly browned and fragrant, tossing regularly to keep them from burning. Remove the nuts from the pan and cool.
-
step 5
In a large salad bowl, combine the cooked farro with the parsley, rocket and pecans. Drain the pickled shallots and chillies, and toss through.
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step 6
Use a pastry brush to coat the cut sides of the peaches with a little of the agave dressing. Sprinkle with the thyme leaves and cook on a BBQ over white-hot coals or in a griddle pan heated until hot. Flip after a minute or so – the peaches should be just-soft with some grill lines. Slice each grilled peach half in two and add to the salad bowl. Dress the salad, toss gently and serve.
Farro is a wholegrain wheat originating in Italy, and is available from large supermarkets. Pearled spelt or barley would also work.
Discover our peaches recipes here...
Authors
Richard MakinVegan columnist
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