Farro Grilled Peach And Pecan Salad Recipes
FARRO, GRILLED PEACH AND PECAN SALAD
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
Provided by Richard Makin
Categories Dinner
Time 40m
Yield Serves 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 530 calories, Fat 34.7 grams fat, SaturatedFat 2.9 grams saturated fat, Carbohydrate 40.6 grams carbohydrates, Sugar 9.9 grams sugar, Fiber 7.8 grams fiber, Protein 10 grams protein
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