Green farro salad

Method

1. Put the farro in a pan and pour over the chicken stock to cover. Bring to the boil, then turn down the heat and simmer for 15 minutes until tender. Take off the heat, cover and set aside.
2. Meanwhile, put the asparagus in a colander and pour over a full kettle of boiling water. Heat a griddle pan with a little oil. Put the radishes, asparagus and chicory into a mixing bowl, drizzle over 1 tbsp balsamic glaze and toss to coat. Cook on the hot griddle for 5-8 minutes on each side until tender (you may need to do this in batches). Remove the vegetables as they soften and cook (the asparagus will take the longest).
3. Make a dressing by whisking the rest of the glaze with the lemon juice, mustard and honey in a small bowl, then slowly whisk in the 4 tbsp oil until thick. Taste and season.
4. Stir the grilled veg through the warm farro, then add the rocket, fresh herbs, goat’s cheese and ham. Drizzle over the dressing, then sprinkle with chilli (if using) to serve.