Step 1 Put the farro into a large saucepan of salted boiling water. When the water comes back to the boil, reduce the heat and let it simmer for 8-10 minutes, until the farro is cooked but still has a bite to it. Drain into a colander and set aside. Step 2 Meanwhile, thinly slice the zucchinis lengthways using a mandolin or sharp knife. Thinly slice the red onion. Remove the pits from the prunes, then finely chop. Step 3 Combine the zucchini, onion and prunes in a bowl, add a pinch of salt to soften the raw zucchini and set aside. For The Dressing Step 4 To make the dressing, combine the vinegar, mustard, vegetable oil and olive oil in a screw-top jar and season with salt and pepper. Put the lid on and shake well to emulsify. Taste and adjust seasoning if needed. Step 5 Add the cooked farro to the zucchini, onion and prunes. Tear the herbs into smaller pieces, then add them to the salad along with the half the dressing, and toss gently to combine. taste, add more dressing as needed. If you have leftover dressing store it in the fridge for up to 2 weeks. Step 6 Place the salad in a serving bowl or on plates and scatter over the toasted hazelnuts.
