Sicilian Farro Salad | With Artichokes & Pecorino

Rinse the spelt thoroughly with cold water in a sieve. Then bring to a boil in twice the amount of lightly salted water and simmer over medium heat for about 20–25 minutes until al dente. Drain and leave to cool completely on a flat plate.

Drain the artichoke hearts and cut into quarters. Cut the sun-dried tomatoes into thin strips. Roughly chop the Kalamata olives and capers. Toast the pine nuts in a non-stick pan without fat until golden brown and set aside.

For the dressing, juice the lemon. Whisk the lemon juice with extra virgin olive oil, fine table salt, and ground black pepper in a small bowl to create an aromatic vinaigrette.