Its peach season so we let them be the star in this salad. Baby arugula adds the perfect peppery kick to the sweet peaches. All of this gets topped off with the tangy, creamy, marinated goat cheese.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 2 people
/ serving 2 people
Sugar Snap Peas, trimmed
Almonds, sliced(ContainsTree Nut/Noix)
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
In Step 2, to easily strip thyme leaves off the stems, poke the bottom end of a stem through a small hole of a fine mesh strainer. Pull the stem through the hole and the leaves will strip off into the strainer!
Wash and dry all produce.* Strip 1/2 tbsp thyme leaves oﬀ the stems. In a medium pot, add the farro, half the stripped thyme leaves and 3 cups water. Bring to a boil (uncovered) over high heat. Reduce the heat to medium-low and cook until the farro is tender, 14-16 min.
Meanwhile, halve, pit, and slice the peach into 1/4-inch wedges. Halve the snap peas.
Heat a medium non-stick pan over medium heat. When the pan is hot, add the almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer the almonds to a plate and set aside.
Meanwhile, in a large bowl, whisk together the honey, remaining stripped thyme leaves, 1 tbsp vinegar and 2 tbsp oil. Season with salt and pepper. Set aside. When the farro is tender, add the snap peas to the same pot. Blanch, until the snap peas are brighter in colour, 1-2 min. Drain the farro and snap peas.
Add the farro, snap peas, arugula and peaches to the large bowl with the dressing. Season with salt and pepper. Toss to together.
Divide the salad between plates. Sprinkle over the goat cheese and toasted almonds.