Bring a small pot of water to a boil and blanch the peas for 4 to 5 minutes until they turn brightly green.
Drain through a colander and rinse under cold water for a minute to stop the cooking. Reserve.
In the pot you cooked the farro, heat 3 tablespoons of olive oil over medium heat until hot. Add the onion, fennel and za'atar.
Cook until the fennel softens and these ingredients become fragrant, about 8 to 11 minutes. Be sure to give an occasional stir so nothing burns and sticks to the bottom of the pot.
To this pot, add the pea tips and sunflower seeds and season with salt & pepper. Cook for 2 to 3 minutes until the pea tips turn bright green. Remove the pot from the heat.
Add the reserved farro, blanched peas, lemon zest, pomegranate molasses and the juice from 4 lemon wedges.
Drizzle a little extra virgin olive oil into the mix, season with salt & pepper, taste, and adjust seasonings.
Transfer to a large serving bowl, garnish with the feta cheese and mint leaves and serve.