Farro + Almonds & Pomegranate

Fill a pot with abundant salted water and cook the farro for ab. 45 minutes. Once cooked, drain and transfer the farro into a large bowl, adding in EVO, lime juice and a pinch of salt. Stir well, cover with a plate and let it cool. Meanwhile, heat a frying pan and add in the almonds, cooking them over medium flame until both sides are toasted. Then, place them on a plate and, as soon as they are cooled, finely cut them. At this point, add the mint, pomegranate, Feta and almonds to the farro and stir until combined. Then, dress with salt and pepper to taste, more EVO if needed and stir well. Finally, create a bed of chicory on a serving tray and serve the farro mixture scattered over each individual leaf.