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Farro, grilled peach and pecan salad

Name: Farro, grilled peach and pecan salad
Total time: 40 min
Ingredients: echalion shallots 2, halved and thinly sliced; red chilli 1, deseeded and thinly sliced; lemons 2, juiced; farro 180g, see notes below; agave syrup 1 tbsp; rapeseed oil 4 tbsp; pecans 125g; flat-leaf parsley a bunch, roughly chopped; rocket 70g; peaches 3, slightly under-ripe, halved and stoned; thyme 4 sprigs, leaves picked

40 minutes
serves 4
Easy

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

By Richard Makin

Published: June 29, 2019 at 4:01 pm

This recipe comes from Richard Makin aka School Night Vegan. Check out his expert guide to cooking with vegan ingredients here.

Ingredients

echalion shallots 2, halved and thinly sliced
red chilli 1, deseeded and thinly sliced
lemons 2, juiced
farro 180g, see notes below
agave syrup 1 tbsp
rapeseed oil 4 tbsp
pecans 125g
flat-leaf parsley a bunch, roughly chopped
rocket 70g
peaches 3, slightly under-ripe, halved and stoned
thyme 4 sprigs, leaves picked

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.
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.
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.