Place the farro in a saucepan of cold water over medium heat. Bring to a simmer, then cook for 15-20 minutes until tender. Drain and rinse under cold water.
Drain lentils and rinse under cold water.
Place the avocado, vinegar, yoghurt, sour cream and lemon zest and juice in a food processor and whiz until smooth. Season with a little salt and lots of freshly ground black pepper. Set aside.
Place the farro, lentils and oil in a bowl, then season and toss to combine. Transfer to a serving dish, scatter over the almonds, rocket, goat’s cheese and chives, then lightly toss to combine. Serve with the avocado dressing and lemon wedges.
You can use Bunalun Organic Orzo as a substitute if you can’t find Farro. Simply cook as per pack instructions and add to salad.