Preheat oven to 200°C/400°F (180°C fan).

Roast tomatoes and toast farro - Toss tomatoes on a tray with the olive oil, salt and pepper. Spread farro on a separate tray. Put both in the oven, farro on the top shelf, tomatoes underneath. Bake for 8 minutes, shaking the trays halfway. The farro should be browned with a nutty flavour, the tomatoes should be a bit wrinkly but still holding their shape.

Cool tomatoes on the tray while you prep everything else.

Cook farro (Note 1) - Put the toasted farro in a saucepan with the vinegar, water and salt. Bring to a boil over high heat then reduce to medium so it is simmering. Cover with lid then simmer for 40 - 45 minutes or until all/most of the liquid is absorbed and the farro is ready. It should still have a bite to it (not soft like pasta) but not a hard centre. Add more water if needed, and keep cooking - don't be afraid to cook it softer if you want. Drain off excess liquid, if there is any, then transfer to a large bowl. (Taste: a bit tangy, the "vinegar" component used in salad dressings!)

Pile eschallots on top. Let farro cool to room temp.

Sizzling garlic cumin dressing - Heat oil in a small pan over medium low heat. Add coriander and cumin, cook for 30 seconds until light golden and you can smell it. Add garlic and cook for 30 seconds until light golden.

Assembling - Immediately pour hot oil over eschallots so it semi-cooks it. Toss. Add spinach, toss. Add tomatoes, gently stir through (some tomato collapsing is encouraged). Pour 1/3 into a serving bowl, crumble over 1/3 goats cheese. Repeat twice more, finishing with goats cheese. Eat!