Farro Salad with Green Olives, Hazelnuts and Raisins

Ingredients

• 1 1/4 cups whole farro
• 3 cups water
• large pinch fine-grain sea salt
• 2 tablespoons Meyer Lemon juice (about 1/2 a lemon )
• 1 tablespoon honey
• 1/4 cup extra-virgin olive oil
• 1 cup Castelvetrano or other buttery green olive (coarsely chopped)
• 1 cup toasted hazelnuts (coarsely chopped)
• 3 green onions (roughly chopped)
• 1/3 cup golden raisins (look for golden Himalayan raisins - they're delicious and usually unsulphered)
• large pinch crushed red pepper flakes
• 1 ounce shaved pecorino (plus more for serving)
• 1/4 cup chopped fresh Italian parsley

Instructions

1. 1

   Combine farro, water, and salt in a saucepan over medium-high heat. Cover, bring to a boil, then reduce heat to a simmer. Gently simmer 30 minutes, until farro is tender but not mushy. Drain excess water. Set aside to cool.

2. 2

   In a large serving bowl, whisk together lemon juice, honey and olive oil. Stir in olives, hazelnuts, green onions, raisins, crushed red pepper and 1 ounce of pecorino. Add farro and toss to thoroughly combine.

3. 3

   Top with parsley and several pecorino shavings; serve.