Balsamic Peach, Toasted Almond and Faro Salad
OK this one I came across when I was trying to use up whatever was in the fridge as we were packing up to move out of our house in Italy.
It's easy to make, refreshing to eat and still filing so basically that perfect balance when it comes to a healthy yet moorish salad which fuels you for the day.
INGREDIENTS ( SERVES 6)
- 1 bag of Rocket Salad
- 200 g uncooked rinsed Faro grains
- 100g Toasted almonds chopped (Makes this Salad so good!)
- 3 large ripe peaches diced
- 1 cap of good chick peas or half a large jar (preferred!)
- 80g on thin sliced red onion (steeped in some sugar and red wine vinegar)
- 100 g Feta or goats cheese crumbled
- ½ tsp of flaked Maldon salt
Balsamic Dressing
I just make this in a jam jar and it keeps very nicely for a week or so!
- 120 ml Olive Oil
- 60 ml Balsamic Vinegar
- 1 tsp Dijon Mustard
- 1 tsp honey or sugar
- 1 clove minced garlic
- Salt & Pepper to taste
- A splash of boiling water
METHOD
-
Dry roast the Faro grains a little in some olive oil before boiling it until it is just about cooked but still with a little “bite” about 20-25 mins.
-
Finely slice your red onion into little slivers and add to a little bowl with a splash of red wine or cider vinegar and a tsp of sugar and let it steep whilst you get on with your salad.
-
Next make your balsamic dressing, which I basically throw all the ingredients together in an old jam jar- rule of thumb, have vinegar to oil and then you can always add a finely chopped shallot if you have one lying around.
- Add everything to the jar and secure the lid and just shake. The secret ingredient is the splash...just a splash of boiling water which emulsifies everything into this magical dressing. (I had a mad French childminder back in the day but the one thing I shall cherish is this tip I learned from her!)
- Whilst the Faro grains are cooking add your rinsed rocket leaves with your feta, chickpeas, and toasted almonds to a bowl. Wait for the Faro grains to cool a little whilst this is happening drain the vinegar from your red onions they should now be a beautiful colour with a sweet punch.
- Add everything to a large bowl and gently mix the salad ingredients together with some of the dressing depending on your taste.
- Enjoy my favourite salad of the Summer and something I shall be taking with me whenever I need lunch on the go!
