Step-by-Step Instructions

1. Get saucepan and frying pan

   1 min

   Take out a saucepan and a large wok or frying pan.

   Equipment: saucepan, wok, frying pan

2. Boil and cook farro grains

   18 min

   Bring a pan of lightly salted water to the boil in your saucepan, add the farro grains and cook until tender, around 15-20 minutes. Drain and set aside.

   Equipment: saucepan, colander

3. Prep vegetables, kimchi, and chilli

   8 min

   Slice the base off the pak choi and pull apart the leaves with your hands. Cut the broccoli into bite-sized pieces. Trim the roots from the spring onions, then cut them in two where the pale green and white parts meet. Cut the whites into 4cm logs. Finely slice the greens. Keep the greens and whites separate. Dice the kimchi and finely slice the red chilli .

   Equipment: knife, cutting board

4. Char spring onions and broccoli

   5 min

   Once the farro has been cooking for 10 minutes, place your large wok or frying pan over a medium-high heat and add a drizzle of oil. Once hot, add the thicker spring onion logs, broccoli and pak choi and cook for around 5 minutes or until lightly charred and tender.

   Equipment: wok, frying pan

5. Stir in farro and peas

   2 min

   Stir through the cooked farro , kimchi , miso dressing and peas and cook until the peas are cooked through, around 1-2 minutes.

   Equipment: wok, frying pan

6. Plate and garnish with chilli

   2 min

   Divide the the farro and vegetables between serving bowls, then scatter over the remaining half of finely sliced spring onions and the sliced red chilli . Enjoy!.

   Equipment: serving bowls