Method

Cut the stone fruit in half and remove the stone. Grill on a barbecue for a few minutes on each side then set aside to cool. Slice into smaller wedges.

Put the farro in a saucepan with cold salted water and bring up to the boil. Lower the heat and simmer gently for 15-20 mins or until tender. Drain well and cool.

Mash the garlic clove with a little salt then combine with the paprika, coriander, Dijon mustard, orange zest and juice, vinegar, honey and the olive oil. Set aside.

Remove and discard the stems from the kale, then blanch the leaves in boiling salted water until tender, 4-5 mins. Drain, refresh under cold water and squeeze dry. Chop finely.

Toss the farro, kale, chopped coriander and dressing together, then add the nectarines.

Ingredients

6 nectarines or apricots

½ cup farro perlato

1 clove garlic

1 tsp smoked paprika

½ tsp ground coriander

2 tsp Dijon mustard

grated zest 1 orange, juice of ½

2 tsp red or sherry vinegar

1 tsp runny honey

3 Tbsp extra virgin olive oil

bag kale (approx 180g)

1 cup coriander leaves, roughly chopped

lemon juice to taste