Farro, egg and green bean salad
195g roasted farro
200g green beans, trimmed
8 eggs, at room temperature
2 tbsp finely chopped fresh tarragon
125ml extra virgin olive oil
1 ½ tbsp white grape vinegar
Place farro in a large saucepan of cold water over high heat; bring to the boil.
Cook for 40 mins or until tender; drain.
Cook beans in a saucepan of boiling salted water for a minute.
Remove beans with a slotted spoon to a bowl of iced water; cool. (Keep the saucepan of boiling water on the stove.) Drain beans; slice in half lengthways.
Add eggs to same pan of boiling water; cook for 4 mins for slightly runny yolks.
Drain. When cool enough to handle, peel eggs.
Dressing: Place tarragon, oil and vinegar in a screw-top jar; shake well. Season.
Snap off the large outer stalks of the celery until you reach the smaller pale inner stalks with pale leaves attached: the celery heart.
Pick off the leaves and reserve.
Thinly slice celery heart using sharp knife.
Reserve outer stalks for another use.
Layer celery heart, reserved celery leaves, farro and beans on a large platter.
Tear eggs in half and place on top.
Serve drizzled with dressing.