This was inspired both by khichri, a one-pot dish made with lentils and rice and lightly spiced with fried cumin seeds, as well as by a lentil salad I often make. It is a really simple, healthy-yet- filling dish. The farro is nutty and has a lovely texture, the lentils deliver a burst of earthy protein and the griddled courgettes add a charred flavour as well as sweet freshness. My farro cooks in 16–18 minutes, so I can cook it with the lentils, but the cooking time will vary between brands, so check the packet. If necessary, boil the farro separately and stir in at the end. This latter method will also give you a cleaner-looking finish.