Step Up Your Salad Game With This Farro + Fig Salad

We're always on the search for main-meal-worthy salads. We're sharing some recipes from (fast and healthy London-based restaurant chain) Leon's new cookbook, Leon Happy Salads, that definitely fit the bill.

Serves 4

Ingredients

1. Rinse the farro and place it in a pan with about 500 mL (18 fluid ounces) of water. Add a pinch of salt and bring to a boil. Simmer for about 25 minutes, or until the farro is cooked but still chewy. Drain well, season, and stir through 1 tablespoon of olive oil.

2. Cut the radicchio into thin wedges. While you're doing this, start to heat up the griddle pan. In a large bowl, whisk the remaining 2 tablespoons of olive oil with the vinegar, garlic, sugar, and marjoram.

3. When the griddle is hot, start to grill the radicchio wedges. This can be done in batches — the aim is for the radicchio to wilt and brown slightly. As it comes off the griddle, place it straight into the dressing and toss it around, seasoning as you go.

4. To assemble the salad, arrange the wilted radicchio on a serving plate with the salad leaves. Sprinkle with the farro and pour over any dressing left over from the radicchio. Finally, top the salad with the figs, pomegranate seeds, and crumbled blue cheese and with the chervil, if liked.