Farro salad with lemon and parsley

The perfect lunch for a hot summer's day—try Mairlyn Smith's fresh + crunchy farro salad.

1 cup

of well rinsed farro

2 ½

of cold water

3 cups

of stemmed parsley

cloves garlic

½ cup

of extra virgin olive oil

1 tsp

lemon zest

½ tsp

crack pepper

1 Tbsp

fresh lemon juice

½ cup

of parmesan

Place rinsed farro into a medium saucepan. Add water, bring to the boil, reduce heat to medium low, place lid on put leave some space for the steam to escape, and gently boil for 20 minutes until the farro is tender. Remove from heat, fluff with a fork, cover and let sit for 10 minutes. Tip into a bowl and cool in the fridge.
Make the Dressing: in a food processor using the S-blade pulse together the parsley and garlic. Add oil, zest, pepper and juice and pulse until well blended. Add cheese and pulse until combined.
Spoon over cooled farro, mix well, cover and store in the fridge for at least 6 hours.