Instructions

  1. Rinse farro under cold water, then pour in boiling water (10-11 cups) and cook until tender but not mushy, about 30 minutes.
  2. Drain, rinse again under cold water.
  3. Put in a serving bowl with the pesto, mix well until completely coated in sauce.
  4. Add halved cherry tomatoes (and prawns if using), mix, cover with plastic and chill for at least 1 hour.