Tuscan farro and lentil salad with pecorino | Hearty autumn bowl

Thoroughly rinse the farro and brown lentils under cold running water.

Bring lightly salted water to a boil in a pot, add the farro and brown lentils, then simmer over medium heat until tender yet pleasantly firm to the bite (al dente), about 25 minutes. Once cooked, drain and allow to cool until lukewarm.

Toast the pine nuts in a dry pan over low heat for 2-3 minutes until golden brown, then transfer them to a small bowl so they do not continue to brown.