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Charred corn, black bean & farro salad with orchard fruits

Charred corn, black bean & farro salad with orchard fruits

The Green Gourmet


½ cup (110g) farro, or your preferred grain, soaked in water overnight, drained

250ml McCarthy’s Orchard Apple Cider

2 cups vegetable stock

2 cobs fresh sweet corn, kernels removed with a knife

1 x 400g can organic black beans, drained and rinsed
3 firm-ripe nectarines, peaches or plums (or other seasonal fruit), halved and cut into thin wedges, lightly chargrilled if you like
1½ cups mixed soft herbs – chives, mint, basil, dill, oregano, coriander and parsley are all good

2-3 firm ripe avocados, halved and stones removed

2 large handfuls salad leaves

150g soft feta, broken into rough pieces

Large handful toasted pepitas

Lime wedges, to serve


For the dressing

1 rounded teaspoon cumin seeds, toasted and lightly crushed

1 rounded teaspoon coriander seeds, toasted and lightly crushed

1-2 canned chipotle chilies, finely chopped

5 Tablespoons (75 ml) extra virgin olive oil

2 Tablespoons McCarthy’s Orchard Apple Cider Vinegar

Zest and juice of 1 large lime

1-2 teaspoons honey or maple syrup, to taste

Salt and freshly ground black pepper


Start by making your dressing. Place the cumin and coriander seeds in a small bowl with the chipotle chilli and mash to form a rough paste. Whisk in all the remaining dressing ingredients and season well.

To make the salad, place the farro, apple cider and stock into a medium saucepan and bring to the boil (the rest of the apple cider bottle is the cook’s treat!). Reduce heat and simmer gently for 30-40 minutes, adding extra water if needed, until the farro is cooked through, then drain.

Heat a cast iron pan over high heat. Add the corn kernels and cook for a couple of minutes, giving them a quick stir, so they char on both sides. Be careful, as some might pop and jump out of the pan! Lower the heat, add the black beans, and stir for a minute or so, just to warm them through.

Tip the sweetcorn and black beans into a large bowl, stir through the cooked farro, and season with a little salt and splash of olive oil. Gently stir through the fruit, and most of the herbs and dressing, then check the seasoning.

Lightly toss salad leaves with a little olive oil, vinegar and salt and line your serving platter with these, then pile on the farro, corn and fruit mixture.

With each avocado half still in its skin, score into chunks with a butter knife – stopping just before you reach the skin. Use a dessertspoon to scoop the halves, still intact, from their skins. Nestle them into the salad, and drizzle each with the remaining dressing.

Scatter with the feta, pepitas and reserved herbs, and serve with lime wedges on the side.

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