Rinse the wheat berries thoroughly.
Place in a saucepan and cover with water.
Add the garlic, ½ teaspoon salt.
Bring to a boil and then reduce to a simmer
Cook the kernels until they are plump but still chewy. (this takes about 45 minutes) Drain, remove garlic
Crush the garlic to a paste and mix it with the shallot, oil, lemon juice, vinegar, Dijon mustard salt, and pepper.
Mix the lentils beans, tomatoes together. Mix the dressing through the salad and then blend in the tarragon and basil leaves
100 grams/ 3 ½ ounces wheat berries (best results if berries are soaked overnight)
3 cloves garlic, peeled
Salt and pepper
2 Tablespoons finely diced shallots
5 Tablespoons Olive Oil
Juice of ½ lemon
250 grams/9 ounce navy beans-cooked
Large handful of parsley coarsely chopped
2 teaspoons Dijon mustard
1 Tablespoon extra-virgin olive oil
200 g/ 7 ounces ripe cherry tomatoes halved
Large handful of fresh basil torn