Broccoli Farro Salad



1 cup semi pearled farro

1 lb. broccoli - cut into branches if it is a large piece 

4 tablespoons olive oil

2 cloves garlic, minced

red pepper flakes

finely grated lemon zest, then juice the lemon after testing

freshly grated black pepper

4 ounces pecorino, grated


Bring a medium/large pot of salted water to boil.  Once boiling, add the broccoli and boil for 2 to 2 1/2 minutes, until slightly softened but still retaining a bit of crispness.  Scoop out of the water and then drain.  Add the farro to the same pot and cook for 25 - 30 minutes, until tender.  Drain and then transfer to a large mixing bowl.  Cool to lukewarm.

Pat the broccoli dry and chop into small bits.  In a large sauté pan, heat the olive oil over medium heat until hot.  Add the garlic and pepper flakes and cook for 1 minute.  Add the chopped broccoli, lemon zest and salt and cook for another 3 - 4 minutes, until the broccoli is well seasoned and slightly more tender.  

Add broccoli and every bit of garlic and oil from the pan to the bowl of farro and stir to combine.  Add the lemon juice, black pepper and more salt to taste.  Stir in the cheese.