Here's an absolute delight of an early summer salad - just when cherries are at their best!
Cherry, herb and farro salad with warm goat’s cheese
Ingredients - serves 2-3
- 150g farro
- 160g cherries, halved and stone removed
- 1 cucumber, seeded and diced
- 6 radishes, thinly sliced
- 4 spring onions, thinly sliced
- handful pistachios, toasted and roughly chopped
- Large handful mint and parsley and dill finely chopped
- 1 tbsp extra-virgin olive oil
- ½ lemon, juice and zest
- ½ teaspoon sea salt
- ¼ teaspoon allspice
- pinch black pepper
- 6 slices of goat’s cheese
For dressing
- 120mls balsamic vinegar
- 50g cherries, stoned
Method
- Put the farro in a medium saucepan and cover with water and a pinch of salt. Bring to the boil, and turn to a simmer, cook for 40 minutes, or until the farro is cooked through but still retains some bite. Drain and rinse well under cold water, drain again and spread out on a baking tray to cool and dry off.
- In a food processor or blender, blend together the cherries and vinegar until well combined. Put into a heavy bottomed saucepan over a medium heat and bring to a bubble. Cook for around 10 minutes, or until the vinegar has reduced to 2 tablespoons. Don't allow to overcook as it will caramelize and go hard. Keep an eye on it! Transfer to a ramekin to cool and wash saucepan immediately.
- Put the cooled farro in a large mixing bowl and pile in the chopped cherries, cucumber, radish and herbs. Pour in the olive oil, lemon juice and zest. Add allspice, salt and pepper, mix well and taste and adjust seasoning or oil/lemon if needed. Pile onto a serving plate and top with the pistachios
- Warm the slices of goat’s cheese under the grill and serve on top of the salad which should be finished by drizzle the dressing over the top
ENJOY!
