GRILLED PEACH & FARRO SALAD WITH GOAT’S CHEESE

SERVES 4 PREP 10 MINS COOK 35 MINS PER SERVE 3390kj COST $$$$$

Woman’s Day (Australia) - - Food To Love -

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

DRESS­ING

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.

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