Olive Magazine
Grilled Peach Salad With Pecans and Farro

Farro, grilled peach and pecan salad

Published: June 29, 2019 at 4:01 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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
Nutrition:
HighlightNutrientUnit
low inkcal530
fat34.7g
saturates2.9g
carbs40.6g
sugars9.9g
fibre7.8g
protein10g
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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

  • 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.

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...

Prosecco poached peaches and raspberries dessert
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