AT A GLANCE
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.
|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.