Set a pot of salted water (4.5 cups water to 1 tbsp salt) on the hob. Add the apple cider vinegar and the bay leaf. Bring to a rolling boil and then add the farro. Lower the heat to medium-high and cook uncovered for 30 mins, or until chewy and al dente. Drain and allow to come to room temperature.
Meanwhile, soak the onion slices in lukewarm water for 10 minutes, to make them less harsh; drain and dry the onion slices.
In a medium bowl, toss the courgette coins with 1 tsp salt and 1 tsp lemon juice. Let the courgette sit for 15 mins, until it slackens.
While the courgette is marinating, saute the green garlic and the chilli with 1 tbsp of oil on a medium-low heat. When translucent and soft, spoon the garlic and chilli into a mortar and pestle. Add the remaining ¼ cup olive oil and the zest and juice of one lemon, mix to make a vinaigrette.
Mix the vinaigrette into the farro. Fold the courgette into the farro mix. Fold in the parmesan shavings, chives, parsley and pumpkin seeds. Adjust the lemon juice, if needed. Serve slightly warm, or at room temperature.
