Farro & Herbs Recipe

INGREDIENTS

• 2 cups / 13 oz / 370 g uncooked semi-pearled farro
• 2 teaspoons fine grain sea salt
• 5 cups water
• 1/3 cup creme fraiche (see head note)
• 2 teaspoons freshly squeeze lemon juice (plus zest)
• 2 teaspoons good-quality white wine vinegar
• 2 bunches / 1 oz fresh chives, minced
• 3 tablespoons chopped fresh dill
• scant teaspoon fresh thyme leaves
• more salt and freshly ground black pepper, to taste
• 6 oz / 170g (good) mozzarella or bocconcini, cut or torn into chunks