Bring farro with 1 cup of water to the boil in a medium saucepan
Once boiling, lower to a simmer and cook for 30-40 mins until tender
Transfer to a large bowl and allow to cool
Whilst farro is cooking wash, dry and thinly slice radishes with either a knife or mandolin
Wash, dry and tear mint leaves to release their flavour
Add pistachios to a warm frypan (no oil) and lightly toast for a few minutes until aromatic and lightly golden
Roughly chop and set aside
Combine farro with all ingredients in a large bowl
Coat well with oil, season to taste and serve with parmesan
Notes
Don't allow the simplicity of this dish to fool you. The complementary flavours mean that it works well as a main dish - serve with your preferred protein, or as a side accompaniment.
TOP TIP - even if you're cooking for 1-2, prepare more farro and enjoy adding it to other meals throughout the week.
FARRO - this ancient, chewy and nutty grain is a much beloved staple throughout the world. It's higher in fibre and protein than common wheat, as well as being especially rich in magnesium and B vitamins. Farro is in the same superfood group as quinoa and freekeh. Think al dente pasta when it comes to cooking farro.
Recipe by Nadia Felsch at https://nadiafelsch.com/2016/04/15/farro-mint-parmesan-salad/