Cook a cup of grains (farro, split wheat, pearl barley, quinoa) according to packet instructions. Drain and set aside.

Meanwhile, take a few stalks of purple kale, strip the leaves from the stems, wash and drain, slice into ribbons and then place in a large bowl. Sprinkle with a bit of salt and a drizzle of olive oil, and then massage with your hands until the kale starts to become limp. Add half a small radicchio cut thinly and mix together. Set aside.

Make the dressing by pounding a garlic clove in a mortar and pestle with a ½ tsp coarse salt. Add the zest and juice of 1 lemon, 2 tbsp olive oil, 2 tbsp grated pecorino cheese, and 1tsp of mustard. Stir well.

Add the cooked grains, a large handful of chopped dried dates and a large handful of roasted almond (slivers or chopped whole) to the bowl and drizzle over some of the dressing. Mix well. Taste and adjust the season (dressing, salt, pepper).

Leftover salad can be stored in the fridge and refreshed with a little additional dressing.