Rinse the farro in a colander under cold water then place in a saucepan with the vegetable broth and bring to a boil. Reduce the heat to medium and cook for 30 minutes or until the broth has been absorbed by the farro, stirring occasionally.: The aroma as the vegetable broth simmers with the farro is nutty and comforting, and you will notice tiny bubbles rise steadily as the grains hydrate. Stirring occasionally prevents clumping and helps distribute heat so the farro cooks evenly, leaving each kernel tender yet chewy. A light steam will rise when the grain is nearly done, and you can test texture by tasting a kernel for a slight resistance at the center. Avoid leaving it unattended and letting it boil hard, which can scorch the bottom of the pan and yield unevenly cooked farro, and be careful not to overcook it into a soft porridge unless you prefer that texture.
Meanwhile, preheat the grill to high. Drizzle the vegetables with olive oil and season with kosher salt and freshly ground black pepper. Grill the vegetables, flipping once, until tender and grill marks appear. Pull from the grill and set aside.: You will hear a pronounced sizzle as the oiled vegetables hit the hot grates, and the smell of caramelizing sugars will build quickly. High heat encourages those dark, flavorful grill marks and a pleasant smoky note, which contrasts the farro very nicely. Flip each piece once to develop two sided char and to avoid drying out tender items like yellow squash or asparagus . A common pitfall is crowding the grill, which drops the temperature and leads to steaming rather than searing, so give pieces room to breathe.
In a small bowl, mix the yogurt, garlic, cucumber, lemon juice, fresh mint, and dill together. Season with salt to taste.: When you whisk these ingredients, the yogurt turns into a cohesive, fragrant sauce, bright from the lemon juice and herbaceous from the mint and dill . The pressed garlic releases sharp top notes, but the yogurt buffers that bite and yields a round, cooling counterpoint to the grilled elements. Taste and adjust salt sparingly because the feta and olives will add brininess later. One mistake is adding too much lemon at once, which can overpower the delicate herbs.
Chop the grilled vegetables into bite size pieces. Split the farro into two bowls and layer with the grilled vegetables, a scoop of hummus in each bowl, half of the kalamata olives and feta cheese. Drizzle with the garlic yogurt sauce and fresh dill or mint. Serve warm or at room temperature.: As you chop, notice the contrast between the deep charred edges and the tender centers, the aroma of smoke mixing with the bright herb notes. Splitting the farro into bowls first gives a sturdy base, then the chopped vegetables scatter across it so every spoonful gets a little of each texture. Dolloping red bell pepper hummus adds creaminess and a hint of sweetness, while halved kalamata olives and crumbled feta cheese crumbles bring briny accents. A final drizzle of the yogurt sauce ties temperature and flavor together, and serving at room temperature allows flavors to settle; avoid serving everything straight from the grill piping hot, which can mask the delicate herb highlights.
