Farro, mushrooms and tomatoes

Method

1. Drain the soaked farro, then boil in plenty of salted water for 25 minutes or until just tender but still al dente. Drain, then run under a cold tap to cool. Spread out evenly in a roasting tray or large dish to cool – this will stop it going sticky.
2. Meanwhile, score a cross in the top of 2 tomatoes and plunge into boiling water for about 10 seconds. Remove and plunge into cold water. As soon as they are cool enough to handle, peel the skins off with your fingers. Halve lengthways, scoop out and discard the seeds. Chop the flesh as finely as you can, or until mushy. Put in a large bowl and stir in the olive oil, ½ teaspoon salt and plenty of freshly ground black pepper, to make a dressing. Set aside.
3. Toss the sliced mushrooms and farro into the dressing, then check the seasoning.
4. Slice the remaining tomatoes and divide between plates as a base for the salad. Pile the farro and mushroom mixture on top, shave or finely grate over the Parmesan and scatter with the basil leaves to serve.