2 cups of farro
1/2 cup of roasted peanuts, chopped
1 large cucumber, peeled and chopped
1 large tomato, chopped
1 bunch of fresh basil, chopped
1 bunch of fresh cilantro, chopped
1 bunch of fresh mint, chopped
1 medium red onion, chopped
1 ear of raw corn, shaved

3 radishes, destemmed and shaved

1/4 cup of olive oil
Juice of 2 lemons
4 tablespoons water
2 cloves garlic, minced
Sea salt and black pepper to taste

In a large pot, bring 6 cups of salted water to a boil. Add farro and cook until tender but slightly al dente. Drain and let cool. To speed up the cooling process, add a few ice cubes.

In a large bowl combine all chopped veg and herbs. Add cooled farro and mix well. Pour dressing over farro mixture. And serve.