Tuscan Roasted Green Bean Farro Salad | With Pecorino

Rinse the farro (spelt grain), then cook in boiling, lightly salted water until al dente, about 20-25 minutes. When it is tender but still pleasantly chewy, drain and let it cool slightly.

Toast the sliced almonds in a dry pan over low heat until golden brown in 2-3 minutes, then immediately transfer to a small plate so they do not burn.

Trim the ends of the green beans and cut them into 3-4 cm pieces (if using frozen beans, you can use them directly). Heat 1 tablespoon of extra virgin olive oil in a pan over medium-high heat.