Tuscan Farro Salad | With Braised Leek & Pecorino

Thoroughly rinse the farro (spelt grains) in a fine sieve with cold water. Bring to a boil in a pot with plenty of lightly salted water and simmer over medium heat for approx. 20–25 minutes until al dente. Then strain, drain well, and allow to cool in a bowl until lukewarm.

Preheat the oven to 180 °C top/bottom heat. Spread the walnut kernels on a small baking sheet and roast in the preheated oven for approx. 6–8 minutes until fragrant. Remove, let cool briefly, and roughly chop.

Wash the leeks thoroughly, trim, and cut in half lengthwise. Slice into half-rings approx. 1 cm wide. Peel the garlic and cut into thin slices. Pluck the leaves from the thyme sprigs.