Roasted Corn, Nectarine and Farro Salad

 

This hearty summer salad is made with seasonal ingredients with sweet corn and nectarines.

The fresh herbs and light dressing give it lots of flavour and colour. If you can tolerate gluten, farro is a great grain option as it is high in fiber and a good source of protein.

 
 
 
 

Ingredients:

(4-6 servings)

Dressing:

Juice of 2 limes

3 tbsp fish sauce

2 tbsp rice wine vinegar

1 tbsp honey

2 garlic cloves, finely chopped or with garlic press

 Salad:

½ cup farro, uncooked

4 ears of corn, husked

3 nectarines, cut into wedges

2 red or green Thai chiles, thinly sliced

⅓ cup mint, chopped

½ cup chopped cilantro and Thai basil, plus some for serving

 
 
 

Instructions:

  1. Cook farro according to package instructions.

  2. Prepare a grill for medium-high heat. Grill corn, turning occasionally until kernels are charred, about 10-15 minutes, then let cool.

  3. To make the dressing; whisk lime juice, fish sauce, vinegar, honey and garlic in a small bowl; then set aside.

  4. Once corn has cooled, cut kernels from cobs.

  5. Next, combine farro, corn, nectarines, chiles and mint in a large bowl and drizzle dressing over; toss to coat.

  6. Top with cilantro and Thai basil and toss once more, then enjoy!

 
Sides and SaladsMargot Bragagnolo