Tuscan Farro Salad | With Pointed Cabbage, Apple & Pecorino

Rinse the spelt (farro) thoroughly in a sieve. Then bring to a boil in a pot with double the amount of lightly salted water. Cover and simmer gently over medium heat for about 20 minutes until the grains are cooked through but still wonderfully al dente. Drain in a sieve, let drain briefly, and allow to cool to room temperature.

Roughly chop the walnut kernels and toast them in a dry pan over medium heat for about 3–4 minutes until golden brown and fragrant with a fine nutty aroma. Transfer immediately to a plate and let cool.

Remove the outer leaves of the pointed cabbage, quarter the cabbage, cut out the core, and slice the leaves into thin strips. Peel the red onion, halve it, and cut into thin half-rings. Wash the apple, quarter it, remove the core, and cut the flesh into bite-sized, thin wedges.