Wheat Grain Summer Salad

Method

1. Put the wholegrain wheat into a pan with the vegetable stock, bring to the boil then simmer over a low/medium heat for 1 hour to 1 1/4 hours, stirring occasionally. Check after an hour by carefully tasting - there should be a little bit of bite in the wheat berries but not too firm or crunchy! Top up with extra veg stock or water if the pan starts to boil dry
2. While they're cooking preheat the oven to 180 Fan / 200 C / 400 F / Gas 6
3. Cut the leeks into 1/2 inch (1 cm) chunks and wash and drain well. Put onto a roasting tray with the juice from 1/2 a lemon, a drizzle of olive oil, the rosemary and a good pinch each of salt and pepper
4. Halve 1 cup (200g) of the cherry tomatoes and lay into another roasting tray with a drizzle of oil and a pinch each of salt and pepper
5. Put both the trays in the oven and roast for 20 minutes - after 10 minutes give the leeks a stir. Once cooked set aside to cool
6. Cook the broccoli florets in boiling salted water until just tender. Drain, refresh under cold water and put into a large bowl
7. Halve the remainder of the cherry tomatoes and add to the broccoli along with the pine nuts
8. Whisk together all the ingredients for the dressing
9. When the wheat berries are cooked rinse under cold water then put into the bowl with the raw tomatoes
10. Add the cooked tomatoes and leeks and stir everything together until very well mixed
11. Stir through the dressing, taste for seasoning and serve
12. If you're making ahead of time, store the salad and dressing separately and mix together when ready to serve