Grains: you can use any grain you like here. Farro has a lovely bite but pearl barley, brown rice, giant couscous, and lentils all would be good. You could also use the pre-cooked packs of grains; they would make this recipe super quick. I always cook more grains than I need as they keep well in the fridge for a few days and make for a really easy lunch as the base of a salad or alongside other bits. I also always cook them in stock for extra flavour but that isn’t 100% necessary.

If you want to double the recipe: double everything and on you go.

Make it veggie: The farro salad with the roasted tomatoes is so good, even without the steak. You could just make the farro salad and add more veggies or a bean (this would be a great meal prep salad). You could also serve with a nice piece of fish or prawns.

How to get your children to eat it too: they love the steak, so I just serve everything separately and do something extra on the side for them.

Variations: rocket works well here as its pepperiness complements the steak nicely but any other green leaf scattered over the farro works. I also like lambs lettuce. Instead of feta, you could use some pecorino or even some goat’s cheese. Mozzarella or burrata would work too, although I prefer the saltiness you get from feta/pecorino.

Make this recipe even easier: use the pre cooked packets of grains - any you like! Pearl Barley, Farro, puy lentils, brown rice - whatever you like. I like the brand Merchant Gourmet in the UK of for very good pre cooked pouches you just bung in the microwave.

What to do with leftovers: leftovers keep well in an airtight container in the fridge for 3 days. Just remove from the fridge 20 minutes before eating so it loses the fridge chill. If you ate all the steak but just have leftover farro salad, it’s great with chicken, maybe a jammy egg, or whatever else. You could also toss through some chickpeas for a bit more protein too.