this nectarine and mozzarella thing has taken over my life

Right so it's properly warm now and I cannot be bothered turning the oven on after work. Like, at all. So this week I've been doing a kind of summer grain salad that takes about 12 minutes to put together and honestly it's carrying me through the week. Base is just cooked farro — I did a big batch Sunday, kept it in a container — then nectarines sliced thin, buffalo mozzarella torn up, a handful of rocket, cucumber, and some toasted pine nuts if I remember. Dressing is olive oil, a bit of lemon, honey, black pepper. That's genuinely it. No cooking involved once the farro's done. Keeps fine in the fridge for a couple of days if you leave the mozzarella separate and add it when you're eating. Mind you I've been eating it so fast it barely gets to day three anyway. The nectarines are the bit — they're dead sweet right now and they kind of make the whole thing feel a bit more interesting than it has any right to be for something with so little effort involved. ✅