Cook the Farro: Place the rinsed farro in a medium saucepan. Add 750ml of water and a generous pinch of salt. Bring to the boil, then reduce the heat to a simmer. Cook, uncovered, for 20-25 minutes, or until the farro is tender but still has a pleasant chew.

Drain and Cool: Once cooked, drain any excess water from the farro and transfer it to a large salad bowl. Fluff it with a fork and let it cool for about 10-15 minutes. This is important as it prevents the hot grain from wilting the fresh herbs and vegetables.

Prepare the Vegetables: While the farro is cooking and cooling, prepare your vegetables. Dice the cucumber, halve the cherry tomatoes, and finely slice the red onion. Finely chop the parsley and mint.

Make the Vinaigrette: In a small jar with a tight-fitting lid, combine the extra virgin olive oil, lemon juice and zest, minced garlic, Dijon mustard, salt, and pepper. Screw the lid on tightly and shake vigorously for about 30 seconds until the dressing is emulsified and creamy. What works best for me is making the dressing in a jar; it's less washing up and stores easily.

Combine the Salad: To the bowl of cooled farro, add the diced cucumber, cherry tomatoes, sliced red onion, and chopped herbs. Pour over about three-quarters of the dressing and toss gently to combine everything thoroughly.

Add the Feta: Gently crumble the block of feta over the salad. Give it one final, gentle toss. Taste and add the remaining dressing if you feel it needs it, along with any extra salt or pepper.

Rest and Serve: Let the salad sit at room temperature for at least 15 minutes before serving to allow the flavours to meld together. It can be served warm or at room temperature.