Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
Using your hands tear 600g oyster mushrooms into bite-sized pieces. Transfer to the baking sheet and cover with 1/2 tsp salt, fresh cracked black pepper and a generous drizzle of olive oil. Toss to evenly coat, then roast for 30 minutes, or until deep golden brown and reduced in size by about 1/2.
Next, cook 1 cup farro by following package instructions. While you wait, remove the kale leaves from stems and roughly chop, then thoroughly wash and dry using a a salad spinner. Set aside.
Grate 1 garlic clove into a large bowl. Add 2 anchovy fillets, then, without being fussy, use a whisk to crush them into small pieces. To the bowl add 1 tbsp dijon, juice of 1/2 a lemon, 3 tbsp Greek yogurt, 1 tbsp maple syrup and several cracks of black pepper. Whisk together until combined. Slowly drizzle in 1/3 cup olive oil, while continuously whisking, until emulsified. Taste and adjust seasoning.
Add your kale to the bowl, along with cooked farro and drained lentils. Toss to coat, then top with roasted mushrooms. Serve with more cracked black pepper, and some ricotta or parmesan for serving!
