Duck, farro, crispy sage and peach salad
( SERVES 4 )

Viva 18/3/2010

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Amanda Laird

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1 tbsp	Hazelnuts, roasted
½ cup	Greek yoghurt
1 tbsp	Extra virgin olive oil
½	Lemon, juiced
1	Salt & freshly ground pepper, to season

Preheat the grill. Using a sharp knife, score the skin of each breast in a criss-cross pattern.
Season and grill for 6 minutes then turn and continue cooking for a further 3. Let rest for 5 minutes before slicing.
Pour the farro into a bowl and cover with cold water. Soak for 15 minutes before rinsing well.
Bring salted water to a boil then add the farro and boil for 15-20 minutes or until tender. Drain.
Heat the olive oil in a shallow pan.
When hot add the sage leaves, leave for approximately 10 seconds until deep green then remove with a slotted spoon and drain on paper towels.
Halve the peaches, remove the stones and slice.
Pulse the hazelnuts in a food processor or finely chop then whisk into the yoghurt, oil and lemon. Season to taste.
Spoon the farro on to plates and arrange the duck, peaches and sage leaves. Drizzle over the dressing.

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