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.

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

Styling by Alice Storey

Styling by Geraldine Muñoz

Ingredients

Method

Main

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