Ingredient:

• ¾ cup farro (the semi-pearled variety cooks faster)
• 1 pound sweet potatoes (1 large or 2 small), peeled and sliced into 1” cubes
• 1 to 2 tablespoons olive oil, plus more for drizzling
• 2 teaspoons ground sumac (optional but recommended)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 bunch Tuscan kale (also known as Lacinato kale), ribs removed and chopped into bite-sized pieces
• 1 small red onion, halved and thinly sliced
• 2 tablespoons red wine vinegar
• 2 tablespoons sugar or honey or maple syrup
• 1 medium lemon
• 1 handful fresh mint leaves
• 3 tablespoons roughly chopped hazelnuts
• ⅓ cup (about 2 ounces) crumbled salata cheese or feta cheese (optional)