Greek Style Farro Salad

I fell in love with farro a few years ago and it was love at first taste. Similar to (and often interchangeable) pearl barley and spelt, but it’s more chewy. I love it for its neural taste. I only used it in salads so far, more to explore with soups. I normally buy the quick cook version, otherwise it needs soaking (don’t have time for that, nor am I so well organised. More into impulsive cooking ?). For vegetarians and vegans it’s a great source of extra protein and iron but also an excellent source of high-fibre too. This salad is …