Add the washed farro, water, 1 tablespoon extra virgin olive oil and a good pinch of salt to a medium saucepan. Bring up to the boil, then cover and reduce to a low simmer for about 20 minutes, or until the grain is cooked and tender. Drain any remaining water and set aside to cool.

Toss the prepared peaches with 1 tablespoon extra virgin olive oil. Heat a non-stick griddle pan over a high heat and grill the peaches until they are soft and lightly charred on the outside, turning regularly.

Add the warm peaches, shallots, garlic, sumac, a good pinch of salt, some freshly cracked pepper, sherry vinegar, verjuice and the remaining extra virgin olive oil to a large bowl and toss well. Set aside and allow everything to macerate for at least 10 minutes.

Meanwhile, make the pistachio dressing by toasting the pistachios in a dry pan until golden and fragrant. Transfer the nuts to a pestle and mortar and gently crush until you reach a rough crumb like consistency.

In a separate bowl, add the lemon juice, lemon zest, maple syrup, verjuice, mustard, extra virgin olive oil and season well with salt and pepper. Whisk until combined, then stir through the toasted pistachio nuts.

To the peaches, add the cooked farro and half of the pistachio dressing. Toss well.

Arrange the radicchio leaves over the base of a large serving platter and spoon over the peach and farro salad. Finally, tear the mozzarella over the top and finish with the remaining pistachio dressing. Serve immediately.