Ingredients

3 tablespoons olive oil

Juice of 2 lemons

1 tablespoon of zest

1 cup fresh flat-leaf parsely, chopped

1/2 cup fresh chives, chopped

1/4 cup fresh mint, chopped

1 pickling cubumber, diced

1 garlic clove, minced

2 pints cherry tomatoes, halved

Salt to taste

Freshly ground black pepper, to taste

Nonstick cooking spray

2 cups cooked wheat berries

Preparation

  1. In a medium bowl, whisk together 2 tablesppons of the oil, the juice of 2 lemons and 1 tablespoon of the lemon zest. Add the parsley, chives, mint and cucumber and minced garlic. Set aside.

  2. Preheat the oven to 425 degrees. In a large bowl, toss one print halved tomatoes with 1 tablespoon, and salt and black pepper to taste. Mist a baking sheet with the cooking spray. Transfer the tomatoes to the sheet, cut side up, and roast 20 minutes or until soft and juicy.

  3. Combine he cooked wheat berries, the remaining pint of tomatoes and the lemon juice mixture. Serve