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


  • 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


  • 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


Richard Makin School Night Vegan Portrait
Richard MakinVegan columnist

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