Chicken, Green Bean, Corn, and Farro Salad with Goat Cheese

I have discovered farro! I finally found some after having read numerous recipes using the stuff and never finding it in the shops here, but Waitrose sells it! This was such a good salad, really tasty with bite from the farro and I love trying out new things and especially new grains which are so versatile and can be used for a refreshing summer salad or a warming winter dish.

Chicken, Green Bean, Corn, and Farro Salad with Goat Cheese (adapted from Epicurious)
(Serves 1)

60g farro

3 tbsp extra-virgin olive oil, divided

1 small chicken breast, cooked and shredded

handful green beans, trimmed, cut into 1 1/2-inch pieces

50g sweetcorn

1 spring onion, thinly sliced

1 tsp minced fresh marjoram

salt

1 tbsp white wine vinegar

1/4 shallot/white onion, finely chopped

1 tsp Dijon mustard

salad leaves

25g goat's cheese, crumbled

Bring a pan of water to the boil and cook the farro until just tender, 20 to 25 minutes, adding the green beans for the last 2-3 mins. Drain and rinse under the cold tap.

Mix the farro, chicken, and green beans in large bowl and add the corn and green onions.

          

Combine the oil, marjoram, and 1/4 tsp coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over the salad in bowl; toss to coat. Season to taste with salt and pepper.

Put the salad leaves into a bowl and top with the farro salad. Sprinkle with goat cheese and serve.