Farro Salad with Sizzled Garlic Dressing

Step 1: Preheat the oven to 200°C/400°F (180°C fan).

Step 2: Toss the tomatoes on a tray with the olive oil, salt and pepper. Spread the farro on a separate tray. Put both trays in the oven, with the farro on the top shelf and the tomatoes underneath. Bake for 8 minutes, shaking the trays halfway through. The farro should be browned and nutty, and the tomatoes slightly wrinkled but still holding their shape.

Step 3: Leave the tomatoes on the tray to cool while you prepare the rest of the salad.

Step 4: Put the toasted farro in a saucepan with the vinegar, water and salt. Bring to a boil over high heat, then reduce the heat to medium so it simmers. Cover and simmer for 40–45 minutes, or until all or most of the liquid is absorbed and the farro is ready. It should have some bite, not be soft like pasta, and have no hard centre. Add more water if needed and continue cooking; cook it softer if you prefer. Drain any excess liquid and transfer the farro to a large bowl.

Tip: The farro’s age can affect how long it takes to cook. Taste it to check for a tender bite without a hard centre.

Step 5: Pile the eschallot on top of the farro and let it cool to room temperature.

Step 6: Heat the oil in a small pan over medium-low heat. Add the coriander and cumin and cook for 30 seconds, until light golden and fragrant. Add the garlic and cook for 30 seconds, until light golden.

Step 7: Immediately pour the hot oil over the eschallot so it partially cooks. Toss the farro, then add the spinach and toss again. Add the tomatoes and gently stir them through; some will collapse. To serve, put one-third of the salad in a serving bowl and crumble one-third of the cheese over it. Repeat twice, finishing with the cheese.