100ml olive oil
4 tbs sherry vinegar
3 crushed small cloves of garlic
2 tps crushed whole cumin
1 small head of celery
1/2 cup of chopped flat leaf parsley
1/2 cup of chopped dill
300g dried cranberrries
salt and black pepper
Rinse the wheat berries and then cook in a pan of cold water for approx. 30 minutes, so they are tender but still have a good bite.
Drain the wheat berries and whilst still warm add the olive oil, vinegar , cumin and garlic.
Chop the celery into a small dice, removing any stringy bits and keeping any leaves to decorate the salad with later.
Add the celery to the mix and season to taste.
Once cool add the herbs, cranberries and celery leaves. Lighten before serving with a glug of good olive oil and a stir.