Cook the Farro: In a medium saucepan, combine the rinsed farro with the vegetable stock or water. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the farro is tender but still has a slight chew. Drain any excess liquid and set aside to cool slightly.

Blanch the Green Beans: While the farro is cooking, bring a separate pan of salted water to a rolling boil. Prepare a large bowl of ice water and set it nearby. Add the trimmed green beans to the boiling water and cook for 2-3 minutes until they are bright green and crisp-tender.

Shock the Beans: Immediately use a slotted spoon to transfer the beans from the boiling water to the ice bath. This stops the cooking process and locks in their vibrant colour and crisp texture. What works best for me is leaving them in the ice water for a minute before draining them thoroughly and patting them dry. Cut them into bite-sized pieces if you like.

Toast the Almonds: Place the flaked almonds in a dry, small frying pan over a medium heat. Toast for 2-4 minutes, tossing frequently, until they are fragrant and lightly golden brown. Keep a close eye on them as they can burn quickly! Remove from the pan immediately to stop them cooking.

Make the Vinaigrette: In a small jar with a tight-fitting lid, combine all the dressing ingredients: extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, honey (if using), salt, and pepper. Screw the lid on tightly and shake vigorously until the dressing is creamy and emulsified. Taste and adjust seasoning if needed.

Assemble the Salad: In a large salad bowl, combine the cooked farro, blanched green beans, halved cherry tomatoes, finely sliced red onion, and most of the chopped parsley and mint.

Dress and Serve: Pour about two-thirds of the dressing over the salad and toss gently to combine everything well. Add the crumbled feta and toasted almonds, then toss lightly once more. Garnish with the remaining fresh herbs. Serve the salad warm or at room temperature.