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Serves 6
3- tbsp sherry vinegar
Soak your wheat overnight in plenty of cold water. This will help reduce cooking time and achieve a better texture.
The next day, preheat the oven to 160C/140C fan. In a large pot, combine the wheat with enough water to cover it. Bring to the boil and cook, uncovered, until tender, about 20 minutes. Drain and allow to cool.
Place the pistachios on a baking tray and toast in the oven for 10 to 15 minutes.
Place the wheat grain, pistachios and remaining ingredients in a large bowl, and toss to combine. Check for seasoning and serve garnished with herbs.
I use nectarines, red grapes, plums and cherries – figs if it’s later into summer. You can substitute the pistachios for hazelnuts or any nuts you have on hand. In winter, you can use citrus or dried fruit. I use isot, which is a Turkish chilli