Spring Chicken and Asparagus Grain Bowl

Simmer the farro in salted boiling water (1/4 tsp fine sea salt added) for 20-25 minutes until the grains are tender but still chewy with a slight pop when bitten. Drain any excess water and set aside.

Pat the boneless skinless chicken thighs dry and season both sides with 1/2 tsp fine sea salt and 1/4 tsp black pepper. Heat 1 tbsp extra virgin olive oil in a cast-iron skillet over medium-high heat until the oil shimmers. Sear the chicken 5 minutes per side until a deep golden-brown crust forms and the internal temperature reaches 74C/165F. Rest 5 minutes on a cutting board, then slice into 1cm strips.

In the same skillet, add 1 tbsp extra virgin olive oil. Toss in the asparagus spear pieces and sugar snap peas, season with 1/4 tsp fine sea salt and 1/4 tsp black pepper, and cook over high heat for 3-4 minutes without stirring initially, until the asparagus develops dark char spots and the snap peas blister but still snap when bent.

Whisk together 2 tbsp extra virgin olive oil, lemon juice, lemon zest, minced garlic, chopped fresh dill, and 1/4 tsp fine sea salt until emulsified. The vinaigrette should smell intensely citrusy and herbaceous.

Divide the baby spinach between two wide bowls — the warmth of the grains will gently wilt it. Spoon the cooked farro over the spinach, then arrange the charred asparagus spear pieces and sugar snap peas alongside. Fan the sliced seared chicken thighs on top. Drizzle the lemon-herb vinaigrette generously over everything. Each bowl should show distinct layers of green, golden grain, and bronzed chicken.