Put the farro in a large sauce pan, cover with plenty salted water and bring to a boil. Cook for 15-20 minutes until tender, drain and cool.
Add the lemon, olive oil and a pinch of salt and pepper into a large bowl and mix to combine. Finely chop the basil and parsley and add to the bowl, stir.
Cut the cherry tomatoes in half and add to the bowl. Finely chop the red onion and finely slice the radishes and add that to the bowl along with the cooled farro. Mix everything together to combine. Check for seasoning and add more if required. Serve.
Please note the recipe was tested and developed using metric measurements all imperial measurements are approximate