This farro and mint salad is a twist on a summer favourite of mine that I associate with picnics on the Lido and its long stretch of beach. I’ve included ricotta salata, which is firmer and saltier than plain ricotta, but you could make it with a slightly punchier feta, or mozzarella – or leave out the cheese altogether. If you can’t get your hands on fresh baby artichokes, then feel free to use canned ones; likewise, frozen broad beans rather than fresh will be fine.