Farro is available at specialty and health food stores. You can substitute the farro with barley, coarse burghul or risoni but don't miss out on the incredible flavour of the Pecorino cheese.
1 small clove garlic, bruised with the back of a knife
Salt and freshly ground black pepper, to taste
6 char-grilled preserved artichokes, quartered
1/2 cup green olives, cheeks sliced off and pips discarded
1/4 cup chopped flat-leafed parsley wedge Puglia Pecorino Romano, for shaving
1/4 cup toasted natural almonds, roughly chopped
Cook farro in salted boiling water for 30 minutes or until tender but still chewy. Drain, rinse and cool.
Shake oil, vinegar, preserved lemon, mustard, sugar, garlic and seasonings in a jar to combine. Stand for 5 minutes to infuse before discarding the garlic.
Combine farro, artichokes, olives, parsley and dressing in a large bowl.
Shave cheese liberally over the salad and sprinkle with almonds.
