Mushroom and farro salad with broken eggs

• 200g farro grains
• 4 cups vegetable stock
• 4 eggs
• 2 eschalots
• 2 cloves garlic
• 500g mixed mushrooms
• 0 extra virgin olive oil
• 3 sprigs thyme
• 1 lemon
• 1 cup rocket leaves
• 0 handful coriander
• 0 black pepper

Step 1
In a medium saucepan, add the farro and top with the vegetable stock.

Step 2
Bring to the boil, and then reduce to medium-low heat, cover and cook for 20-25 minutes, until the farro is tender.

Step 3
If there is still liquid in the pan, drain.

Step 4
Meanwhile, in a smaller pot, bring some water to the boil.

Step 5
When boiling, add the eggs and simmer for 8 minutes.

Step 6
Remove immediately and cool under cold running water until the eggs are completely cold.

Step 7
You can also cool the eggs in an ice bath.

Step 8
Peel and roughly chop.

Step 9
Heat a large frypan.

Step 10
When hot, add a good drizzle of oil and toss in the eschalots.

Step 11
Cook for 2-3 minutes until softened.

Step 12
Next, add the garlic, stir for about 30 seconds and then add the mushrooms and thyme.

Step 13
Drizzle with a little more olive oil, season with sea salt and black pepper, and cook for 8-10 minutes, long enough for the mushrooms to release water and then get crispy.

Step 14
Deglaze the pan by squeezing in the juice of half a lemon.

Step 15
Taste and season again, if required.

Step 16
Add the cooked farro to the mushrooms and quickly toss everything together.

Step 17
Transfer to a large bowl and allow it to cool.

Step 18
When the mushrooms and farro are cool, add the rocket leaves, coriander and broken eggs, and toss to combine.

Step 19
Drizzle with olive oil, squeeze in some more lemon and season with sea salt and black pepper.

Step 20
To serve, top with more coriander leaves.