Farro and black lentil salad with grilled chicken: 

Soak farro 12 hours in advance; marinate three beasts of chicken with olive oil, juice of half a lemon, two cloves of minced garlic, salt and pepper. Boil farro grains until soft to bite and only slightly chewy; boil lentils until tender. Cut three stalks of celery, two colored sweet peppers and two peaches into 1/4 inch rectangles; fine chop half a bunch of curly parsley. Combine all the ingredients; season with salt and pepper; drizzle with olive oil and the juices of two lemons.