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