You can transport the farro mixture dressed, but toss the herbs
through at the last minute for freshness.
300 gmfarro (see note)4corn cobs, husks removed60 ml (1/3 cup)olive oil1spring onion, thinly sliced diagonallyJuiceof 2 limes, or to tasteJuiceof 1 lemon, or to taste1 cup (firmly packed) eachflat-leaf parsley and mint, torn
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.
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.
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.