Wheat berry tabbouleh with roasted lemons, pomegranate, herbs and cilantro vinaigrette
In a bowl, combine wheat berries, herbs, pomegranate, pistachios and scallion greens. Finely chop 2 lemon slices and add them to bowl. Cut remaining lemon slice in half and set aside for garnish. Give everything a sprinkle of sea salt and toss well to combine.
Dress with vinaigrette; toss and taste again, adding more salt or a little squeeze of lemon, as needed. Pile in a pretty mound in a serving plate and garnish with reserved lemon halves.
For roasted lemon, using a mandoline or a knife, slice a lemon into very thin (1/8-inch or thinner) rings. Discard ends or any end pieces that are more pith than fruit. Line a baking sheet with parchment or a silicone mat, drizzle with olive oil and lay lemon slices flat. Move them around to make sure they’re lightly coated in olive oil and arrange so they’re not touching. Roast at 300 degrees F, rotating pan a few times, for 15 to 30 minutes, or until caramelized but not blackened. (Cooking time varies depending on size of lemon, so keep a close eye on them. They can go from caramelized to burnt quite quickly.) Remove from oven and sprinkle with sea salt.