oven to 200C. Place plums cut-side up on an oven tray lined with baking
paper, drizzle with 2 tbsp oil, season to taste, roast until tender (20
minutes) and set aside.
cook farro in a saucepan of boiling salted water until tender (15-25
minutes). Drain well, spread on a large baking tray and set aside to
farro, chicken, baby cress, baby amaranth, flat-leaf parsley,
pistachios, lemon juice and rind, remaining oil, plums and plum
roasting juices on a large serving platter, season to taste, toss
gently to combine, top with labne and serve.