Rinse farro under cold water, then add to a pot with 750ml salted water. Bring to a boil, reduce heat and simmer for 20-25 minutes until tender but still chewy. Drain any excess water and spread on a baking tray to cool.

Toast almonds in a dry frying pan over medium heat for 4-5 minutes, shaking frequently until golden and fragrant. Remove from heat, let cool, then roughly chop.

Trim fennel bulbs, remove tough outer layers, and cut in half. Using a mandoline or sharp knife, shave fennel very thinly into a bowl of cold water to keep crisp.

Supreme the oranges by cutting off the top and bottom, then slicing away the peel and pith. Cut between the membranes to release segments into a bowl, squeezing remaining juice from membranes into a separate small bowl.

Whisk together olive oil, lemon juice, 2 tablespoons reserved orange juice, honey, minced shallot, and Dijon mustard. Season with salt and pepper.

Drain the shaved fennel and pat dry with a clean tea towel.

In a large serving bowl, combine cooled farro, shaved fennel, rocket leaves, and half the dressing. Toss gently to combine.

Top with orange segments, toasted almonds, torn mint leaves, and reserved fennel fronds. Drizzle remaining dressing over the top and serve immediately.