Preheat an oven to 210°C and line a baking tray with baking paper.
Toss the fioretto with the olive oil, harissa paste and a little salt.
Spread over the baking tray and roast for 8-10 minutes, you want it lightly charred but still with a little bite. Set aside.
Meanwhile, in a mixing bowl, combine the cooked farro, herbs, pomegranate, pistachio, apricots and dress with the extra virgin olive oil, vinegar and 1 tbsp of molasses. Season and toss to combine.
To finish, spread the yoghurt over a serving plate, spoon over the farro salad and top with the roast fioretto, squeeze over lemon to serve.