Spread the onion, tomatoes, olives and thyme across a lined baking tray, and drizzle with the olive oil. Roast for 20 minutes.
Meanwhile, heat a small pan of water, and once boiling, add the farro. Continue to cook for 10-15 minutes, or until tender but chewy, and then drain.
Toss the farro through the roasting tomato mixture, and top with the kale. Leave to roast for another 5-10 minutes, or until mixture browned and golden. Remove from heat and serve either warmed or cool.