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Summer Salad

Summer Salad

with Farro, Peaches and White Wine Vinaigrette

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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.

Allergens:GlutenTree nutsMilkSulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

150 g


¾ cup



113 g

Sugar Snap Peas, trimmed

28 g

Almonds, sliced

(ContainsTree nuts)

56 g

Goat Cheese


56 g

Baby Arugula

10 g


1 tbsp

White Wine Vinegar


1.5 tbsp


Not included in your delivery

2 tbsp


2 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories624 kcal
Fat28 g
Saturated Fat7 g
Carbohydrate78 g
Sugar24 g
Dietary Fiber11 g
Protein22 g
Cholesterol13 mg
Sodium256 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.