Summer Cherry Herb Grain Bowl | Two Jade Bowls

Ingredients

• 250 g 1 2/3 cups dried farro
• 2 celery stalks
• 1 carrot, peeled and halved lengthwise
• 1 bay leaf
• 2 tablespoons olive oil
• 1 teaspoon salt
• juice and zest of 1 lemon
• 1 bunch parsley, leaves picked and roughly chopped
• 1 bunch tarragon, leaves picked and roughly chopped
• 1 bunch mint, leaves picked and roughly chopped
• 1/2 cup roasted hazelnuts, chopped
• 1/2 cup roasted almonds, chopped
• 2 cups cherries, pitted and quartered
• 1 teaspoon sea salt
• 3 tablespoons olive oil
• feta, optional