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Put the wheat berries into a pan with the vegetable stock, bring to the boil then simmer over a low/medium heat for 1 hour to 1 ¼ hours, stirring occasionally.
While they're cooking preheat the oven to 180 Fan / 200 C / 400 F / Gas 6
Cut the leeks into ½ inch (1 cm) chunks and wash and drain well. Put onto a roasting tray with the juice from ½ a lemon, a drizzle of olive oil, the rosemary and a good pinch each of salt and pepper
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
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
Cook the broccoli florets in boiling salted water until just tender. Drain, refresh under cold water and put into a large bowl
Halve the remainder of the cherry tomatoes and add to the broccoli along with the pine nuts
Whisk together all the ingredients for the dressing
When the wheat berries are cooked rinse under cold water then put into the bowl with the raw tomatoes
Add the cooked tomatoes and leeks and stir everything together until very well mixed
Stir through the dressing, taste for seasoning and serve
If you're making ahead of time, store the salad and dressing separately and mix together when ready to serve