GRILLED PEACH & FARRO SALAD WITH GOAT’S CHEESE
SERVES 4 PREP 10 MINS COOK 35 MINS PER SERVE 3390kj COST $$$$$
1 ½ cups farro 5 yellow peaches, wedges 1 tbsp olive oil 150g sliced prosciutto 200g baby rocket 2 eschalots, sliced 150g goat’s cheese
1/ cup olive oil 3 ¼ cup white balsamic vinegar 2 tsp honey, plus extra to serve
1 Rinse farro under cold running water. Transfer to a large saucepan and cover with water. Bring to boil. Reduce heat to medium and simmer 25-30 mins until tender. Drain and set aside to cool.
2 Preheat a barbecue or chargrill pan on high. Spray cut-side of peaches with oil. Grill 1-2 mins until grill marks appear. Set aside.
3 In a large non-stick frying pan, heat oil on high. Cook prosciutto 1 min each side until crisp. Drain on paper towel.
4 In a large bowl, combine farro, rocket and eschalot.
5 DRESSING In a jug, whisk all ingredients together. Season. Pour over salad, season and toss.
6 Arrange salad on platter. Top with peaches, prosciutto and goat’s cheese. Drizzle with a little extra honey to serve.