Heat two tablespoons of olive oil in a large pan on a medium heat, when hot, sweat the onion, along with the pepper, fennel and a pinch of salt stirring occasionally, until soft, about 8 minutes. Add the garlic, cook, stirring, for two minutes, then add the tomatoes, cook for about 8 minutes, until they break down.
Add the farro and a quarter of the water, then leave to cook on a low heat, until the water reduces down. Add a little more water, gently stir and reduce again. Repeat, adding the water, a little at a time, until it’s all used up – after about 20 minutes, the farro should be tender, all the stock should be absorbed. Turn off the heat, stir in the herbs , cover and leave to rest.
Distribute the farro between four plates along with fresh summer greens.
2 tbsp. olive oil, plus extra to finish
1 onion, peeled and finely chopped
1 red pepper, deseeded and finely chopped
half small fennel, finely chopped
4 garlic cloves, peeled and thinly sliced
6 vine tomatoes, approx. 400g
250g faro – soaked for a few hours preferably
600ml water
1 handful parsley, chopped
1 small handful fennel fronds, chopped