Chicken, roast plum, labne and grain salad Recipe


  • 6 plums, halved, stones removed
  • 70 ml extra-virgin olive oil
  • 150 gm farro (see note)
  • 1 barbecued chicken, coarsely shredded
  • 2 punnets baby cress, trimmed
  • 1 punnet baby amaranth (see note)
  • ½ cup flat-leaf parsley, coarsely torn
  • 60 gm pistachios, coarsely chopped
  • 100 gm labne


  • 1
    Preheat oven to 200C. Place plums cut-side up on an oven tray lined with baking paper, drizzle with 2 tbsp oil, season to taste, roast until tender (20 minutes) and set aside.
  • 2
    Meanwhile, cook farro in a saucepan of boiling salted water until tender (15-25 minutes). Drain well, spread on a large baking tray and set aside to cool.
  • 3
    Combine farro, chicken, baby cress, baby amaranth, flat-leaf parsley, pistachios, lemon juice and rind, remaining oil, plums and plum roasting juices on a large serving platter, season to taste, toss gently to combine, top with labne and serve.
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