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Remove the leaves from the kale stems and roughly chop. Toss the kale into a bowl and massage with the zest of 1 lemon, juice of 1 lemon, and a drizzle of olive oil.
Slice the cabbage and make the farro/wheat berries.
In a large lidded bowl, combine the tahini, toasted sesame oil, rice vinegar, maple syrup, dijon mustard, soy sauce, and a splash of water to thin it out. Add salt to taste, set aside.
Add the kale on top of the dressing in the bowl. Layer the cabbage, wheat berries, and any other toppings you'd like to add.
Cover with pecorino romano cheese and close the lid. Refrigerate until ready to serve.
Toss the salad before serving.