Combine the 1 ½ cups farro rinsed, 3 ½ cups water for cooking farro, and ½ tsp ½ tsp fine sea salt for cooking water in a Saucepan. Bring to a boil over high heat, then reduce to a steady simmer. Cook uncovered for 25–30 minutes, until the 1 ½ cups farro rinsed is tender but still has a pleasant chew. Drain any excess 3 ½ cups water for cooking farro, fluff with a fork, and set aside to cool slightly.

Preheat your Oven to 425°F. Spread the 1 lb broccoli florets cut into bite-sized pieces, 1 whole red bell pepper seeded and sliced into strips strips, and 1 medium red onion cut into wedges wedges in a single layer on a Baking Sheet. Drizzle with 3 tbsp of 3 tbsp extra-virgin olive oil divided and the 2 tbsp balsamic vinegar, then sprinkle with ¼ tsp ½ tsp fine sea salt for cooking water and 1 pinch red pepper flakes if using. Toss well to coat. Roast for 20–25 minutes, tossing once halfway through, until the edges are caramelized and the 1 lb broccoli florets cut into bite-sized pieces is lightly charred.

While the vegetables roast, whisk together the 3 tbsp fresh lemon juice from about 1 large lemon, 1 tbsp Dijon mustard, Honey, 2 cloves garlic pressed or minced, and ¼ tsp ½ tsp fine sea salt for cooking water in a Mixing Bowl. Slowly drizzle in the ½ cup of 3 tbsp extra-virgin olive oil divided while whisking constantly until the dressing is emulsified and smooth. Taste and adjust seasoning as needed.

Sort beans and discard any shriveled ones, stones, or debris. Rinse thoroughly in a Colander under cold running water. No soaking needed — pressure cooking works straight from dry. Use roughly 1 lb dried beans to 3–4 cups water or broth. Have aromatics and salt ready; salt can go in at the start.