AT A GLANCE
You can transport the farro mixture dressed, but toss the herbs through at the last minute for freshness.
|01||Cook farro in boiling water over high heat until tender (15-20 minutes). Drain well, then spread over a tray to cool and dry (15 minutes). Transfer to a large bowl and set aside.|
|02||Meanwhile, heat a char-grill pan over high heat. Brush corn with 2 tsp oil, season to taste and grill, turning occasionally, until tender and charred (15-30 minutes). Set aside to cool slightly, then remove kernels with a knife and transfer to farro.|
|03||Add spring onion, juices and remaining oil to farro mixture, season to taste. Just before serving, toss through herbs.|
Note Farro is a grain available from select delicatessens and Italian grocers.