Wheat berry and farro salad

Delight your taste buds with a wholesome wheat berry and farro salad. Packed with nutty flavors and chewy textures, this dish is a culinary delight.

Ingredients:

• 1 cup wheat berries
• Kosher salt and freshly ground black pepper
• 1 cup farro
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons pomegranate molasses
• 1/4 cup plus 1 tablespoon olive oil
• 1 pint cherry or grape tomatoes
• 3 scallions, thinly sliced
• Handful basil leaves, roughly torn
• 110g aged goat cheese

Instructions:

1. Place the wheat berries in a medium saucepan and pour 6 cups of water along with some salt and pepper. Boil the mixture, then lower the heat to simmer until the berries are soft and chewy, which usually takes around 1 hour. Add more water if necessary. Once cooked, drain any excess water and transfer the wheat berries to a large bowl. 
2. In a separate medium saucepan, put the farro and add adequate water to cover the grains by an inch. Season with salt and pepper. Bring it to a boil, then decrease the heat to simmer until the farro is tender, typically for 25 to 40 minutes. Add more water if needed. Drain any remaining water and transfer the farro to the bowl containing the wheat berries. (You can prepare the grains a day ahead and store them in the fridge.) 
3. While the grains are cooking, prepare the mustard vinaigrette. Combine the vinegar, mustard, pomegranate molasses, salt, and pepper in a bowl. Gradually whisk in 1/4 cup of oil until the mixture is well combined and smooth. Adjust the seasoning to your preference. 
4. In a large skillet over high heat, pour the remaining 1 tablespoon of oil. Once it's hot, add the tomatoes. Season with salt and pepper, and cook until the tomatoes develop a few charred spots, approximately 4 minutes. Remove the skillet from the heat, let it cool, then cut the tomatoes in half. 
5. Combine the cooked tomatoes, scallions, and basil with the grains. Pour the vinaigrette along the edges of the bowl, mix the salad gently. Transfer the salad to a serving platter and sprinkle grated goat cheese on top.

Summary:

• Calories: 2183 kcal
• Fat: 100 g
• Protein: 69 g
• Carbs: 277 g
• Potassium: 2612 mg
• Magnesium: 564 mg