Serves 4
1 1/4 cups uncooked farro
Fine sea salt
1 cup walnuts
2 1/2 cups pitted green olives, chopped
4 scallions, white and light green parts only, finely chopped
4 tablespoons golden raisins
1 teaspoon crushed red pepper
1/4 cup extra-virgin olive oil
4 tablespoons fresh lemon juice
1 tablespoon honey
Shaved Pecorino cheese, for serving
In a medium saucepan, combine the farro with 4 cups of water and 1/2 teaspoon of salt (or feel free to use broth). Bring to a boil and simmer, partially covered, until the farro is tender, about 20 minutes. Make sure to cool the farro a bit.
Meanwhile, toast the walnuts, until lightly golden and fragrant. Let cool, then coarsely chop.
In a large bowl, combine the farro, walnuts, olives, scallions, raisins, crushed red pepper, olive oil, lemon juice and honey and season with salt. Toss well. Transfer the salad to a platter, garnish with the cheese and serve.