Italian Farro Salad with Baked Ricotta, Figs & Thyme Honey

Preheat the oven to 200 °C top/bottom heat. Rinse the spelt thoroughly under running water and gently simmer in three times the amount of lightly salted water for about 25–30 minutes until al dente. Then drain and leave to cool until lukewarm.

Carefully turn the ricotta out onto a small baking sheet lined with baking paper or into an ovenproof dish. Drizzle with 1 tablespoon of olive oil, season lightly with salt and pepper, and sprinkle with half of the fresh thyme leaves. Bake in the preheated oven at 200 °C for about 20 minutes until the edges are golden brown and caramelized.

Meanwhile, toast the walnut kernels in a non-stick pan without fat over medium heat for 3–4 minutes until fragrant, remove, and roughly chop. Gently wash the fresh figs, pat dry, and cut into bite-sized wedges or quarters. Wash the baby spinach and spin dry.