Mediterranean Farro Grain Salad

Method

1. 1Boil farro in stock 22 minutes till tender but chewy; drain and cool slightly.
2. 2Beat olive oil, vinegar, mustard, oregano, salt and pepper.
3. 3Combine cooled farro, chickpeas, cherry tomatoes, olives, cucumber and red onion.
4. 4Pour dressing over and toss.
5. 5Add herbs and toasted almonds.
6. 6Rest 10 minutes for flavours to meld — even better the next day.