Coriander, Pistachio and Sultana Wheat Berry Salad

Method
Prep:15min  ›  Cook:1hr  ›  Extra time:15min resting  ›  Ready in:1hr30min 

1. Place the wheat berries in a saucepan over high heat with enough water to cover. Cover and bring to the boil. Once at the boil, add the stock cube and dissolve. Cover and lower the heat, and simmer for 1 hour or until wheat berries are tender.
2. Meanwhile, toast the pistachio nuts in either a 180 C / Gas 4 oven, or in a dry frying pan over medium heat. Remove from the heat when the nuts have gone a bit dark, about 5 minutes. Set aside.
3. In a large bowl, mix together the olive oil, lemon juice, honey, root ginger and ground coriander. Once the wheat berries are done, drain them thoroughly and add to the dressing in the bowl, along with the sultanas. Allow to sit for about 15 minutes to meld the flavours.
4. Meanwhile, mince your onion and coriander. Roughly chop the cooled pistachio nuts. Once the wheat berries are done resting and have cooled, add the pistachios, onion and coriander to the bowl and mix well.
5. Serve straightaway or place in the fridge till serving. This is best at room temperature, so if chilled allow to sit at room temperature before serving.