Grilled Peach Salad With Pecans and Farro | olivemagazine

Ingredients

• 2 echalion shallots halved and thinly sliced
• 1 red chilli deseeded and thinly sliced
• 2 lemons juiced
• 180g farro see notes below
• 1 tbsp agave syrup
• 4 tbsp rapeseed oil
• 125g pecans
• a bunch flat-leaf parsley roughly chopped
• 70g rocket
• 3 peaches slightly under-ripe, halved and stoned
• 4 sprigs thyme leaves picked