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Put the wheat berries in a dry pan over medium high heat for about five minutes, constantly stirring until they get slightly toasted and brown and they smell nutty.
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Add three cups of water and a large pinch of salt. Bring to a boil then lower the heat until the water is at a gentle simmer and cover with a lid. After about 20-30 minutes check for doneness. They should be be tender yet chewy. If they're not done, keep them cooking at a simmer and check them for doneness every five minutes.
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When the wheat berries are done cooking, drain and let cool.
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Put the pumpkin seeds in a dry pan and toast on low heat, stirring constantly and watching carefully so that they don't burn. They should be lightly browned and smell nutty.
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Combine all the ingredients for the salad.
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Whisk together all the ingredients for the vinaigrette together minus the olive oil. Slowly pour in the olive oil in a steady stream while whisking vigorously.
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Toss together the salad with the vinaigrette and serve with a sprinkle of freshly ground black pepper on top.