1. Cook Farro as per instructions - mine is always from cold water to boil then reduce to
blipping/strong simmer
2. Slice half fennel
3. Peel and thickly slice Kolhrabi
4. Remove flesh from preserved lemons and pestle/morter or finely chop lemon skin
5. Roughly Chop Olives
6. Pick + Chop herbs - including some chervil stalks
Place all ingredients into a large bowl - mix thoroughly and season to taste with Oil/Zest/Juice and
salt.
