Yellow bean and farro with fennel, pecorino and radicchio

Method

1. Put the farro in a large saucepan and cover with 1.5 litres (51 floz/6 cups) cold water. Bring to the boil and then reduce to a simmer for 30 minutes, until tender. Strain and set aside to cool.
2. Preheat a large griddle pan or barbecue chargrill until very hot. Toss the beans in 40 ml (1¼ floz) oil until they’re well coated, and season lightly with salt and pepper.
3. Lay the beans in an even layer on the griddle pan and cook for 3 minutes, turning occasionally so that all sides of the beans are nicely chargrilled and they still have some crunch. Remove them from the griddle and spread them out on a tray to cool.
4. Combine the beans, farro, radicchio, fennel, onion, spinach, sunflower seeds, herbs, lemon juice and zest and remaining olive oil in a large mixing bowl and toss, making sure the dressing coats everything well. Season to taste with salt and pepper.
5. Gently toss most of the pecorino through the salad and transfer it to a serving dish, or divide it between bowls if serving separately. Sprinkle the salad with the chilli flakes and the remaining pecorino before serving.