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  1. Sweat the onion in olive oil until translucent, then add the garlic and raise the heat and cook out.
  2. Add the farro, turn over in the oil and add enough cold water to cover, bring to a simmer and cook until tender, stirring all the time. This should take around 30 minutes, but you will need to add more water as you go to prevent the farro from drying out. Once tender and cooked, drain and allow to steam dry, then chill.
  3. For the aubergines, set the oven to 200C/gas mark 6. Cut the aubergines into chunks, place on a baking tray, season and lightly drizzle with olive oil and roast for 20–30 mins until cooked and charred on the edges. Remove from the oven and sprinkle with about 2 tablespoons of red wine vinegar.
  4. Cut the cucumber into bite-sized pieces and set aside. Once the farro, aubergines and cucumber are ready, place in a large mixing bowl, and add the herbs, the lemon zest, 6 tablespoons of olive oil and taste for seasoning – it will probably need salt.
  5.  Tip on to a large serving platter, drizzle the yoghurt on top and sprinkle over the chilli flakes.