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
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Step 1
In a small bowl, mix the shallots and chilli with 1/2 the lemon juice. Cover and chill for 20 minutes.
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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.
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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.
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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...
Nutritional Information
- Kcals 530
- Fat 34.7g
- Saturates 2.9g
- Carbs 40.6g
- Sugars 9.9g
- Fibre 7.8g
- Protein 10g
