Prep ingredients: Crumble goat cheese into a small bowl. Trim ends from scallions then thinly slice. Juice 1 lemon; halve 2nd lemon lengthwise. Trim ends from zucchini, then slice crosswise into 1⁄2-inch rounds.
Season ingredients: Preheat grill or grill pan over medium- high. Place the sausages, zucchini, and lemon halves on a baking sheet. Prick the sausages 2 or 3 times with a fork. Drizzle zucchini and lemon with 2 teaspoons oil, and season with 1⁄2 teaspoon salt and a few grinds pepper.
Grill sausages & zucchini: Place sausages on the grill or grill pan, cover, and reduce heat to medium. Cook, turning occasionally, until lightly charred, about 5 minutes. Transfer zucchini to the grill. Continue cooking, turning occasionally, until zucchini is tender and sausage is cooked through, about 12 minutes. Transfer to a cutting board, keep grill on.
Cook farro: Meanwhile, in a small saucepan, bring 3 cups of water to a boil. Add the farro, 1⁄3 cup of raisins, and 1⁄2 teaspoon of salt. Cook until grains are tender, 5–6 minutes. Drain well and transfer to a medium bowl. Cool slightly.
Grill lemon & toss grains: Grill the lemon halves, cut side-down, until lightly charred, about 2 minutes. Transfer to a cutting board and cut into wedges. To the farro, add goat cheese, scallions, lemon juice, and 2 tablespoons oil. Toss gently to combine and season with salt and pepper.
Finish & serve: Pick mint leaves from stems; tear any large leaves. Stir mint into the farro salad. Cut sausages into thick slices on an angle. Serve salad topped with grilled sausages, zucchini, and lemon wedges. Drizzle with olive oil. Enjoy!