Chicken, roast plum, labne and grain salad

AT A GLANCE

  • Serves 4 people

Plums are wonderful at this time of the year. You can use any variety, but blood plums will give a beautiful ruby colour to the salad.

  • 6 plums, halved, stones removed
  • 70 ml extra-virgin olive oil
  • 150 gm farro (see note)
  • 1 barbecued chicken, coarsely shredded
  • 2 punnets baby cress, trimmed
  • 1 punnet baby amaranth (see note)
  • ½ cup flat-leaf parsley, coarsely torn
  • 60 gm pistachios, coarsely chopped
  • Juice of 2 lemons, finely grated rind of 1
  • 100 gm labne
01   Preheat oven to 200C. Place plums cut-side up on an oven tray lined with baking paper, drizzle with 2 tbsp oil, season to taste, roast until tender (20 minutes) and set aside.
02   Meanwhile, cook farro in a saucepan of boiling salted water until tender (15-25 minutes). Drain well, spread on a large baking tray and set aside to cool.
03   Combine farro, chicken, baby cress, baby amaranth, flat-leaf parsley, pistachios, lemon juice and rind, remaining oil, plums and plum roasting juices on a large serving platter, season to taste, toss gently to combine, top with labne and serve.

Note Farro is a whole-wheat grain. It's available from select grocers and health-food shops; if it's unavailable, substitute another grain, such as spelt or freekah. Baby amaranth is available from select greengrocers. If it's unavailable, substitute another baby herb.

Topics:

PLUMS, MODERN AUSTRALIAN, PISTACHIOS, MAIN, CHICKEN, BABY CRESS, FAST

Recipe:

ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUÑOZ , ALICE STOREY

FEATURED IN

Mar 2012

Mar 2012

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