Farro Grilled Peach and Pecan Salad
Ingredients
- 2 echalion shallots halved and thinly sliced
- 1 red chilli deseeded and thinly sliced
- 2 lemons juiced
- 180g farro
- 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
Preparation
In a small bowl, mix the shallots and chilli with 1/2 the lemon juice. Cover and chill for 20 minutes.
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.
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.
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.
In a large salad bowl, combine the cooked farro with the parsley, rocket and pecans. Drain the pickled shallots and chillies, and toss through.
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.
