Name: Chicken, roast plum, labne and grain salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

Chicken, roast plum, labne and grain salad

Australian Gourmet Traveller recipe for chicken, roast plum, labne and grain salad.

Serves 4

Cook

30M

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.

Ingredients

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

Method

Main

1.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.

2.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.

3.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.
Notes