1. Rinse the farro under cold water. Bring 3 cups of water to a boil, add farro and a pinch of salt, reduce heat and simmer for 25–30 minutes until grains are tender but chewy. Drain and let cool slightly.

2. While farro cooks, lightly roast broccoli (400°F for 10 mins) or steam just until bright green and slightly tender. Avoid overcooking—it should still have bite.

3. In a large mixing bowl, combine cooked farro, broccoli, red onion, garlic, toasted almonds, and lemon zest.

4. Whisk together lemon juice, olive oil, vinegar, salt, pepper, and any optional extras like fresh herbs or chili flakes.

5. Pour dressing over the salad and toss to coat. Taste and adjust seasoning.

6. Serve warm or chilled. It holds beautifully in the fridge—the next-day version might be even better!