1. Soak the grains for 24 hours and then boil until just tender, about 22 minutes. Drain and leave to cool.
2. Mix together all the ingredients for the vinaigrette.
3. Blanch the Tenderstem in boiling water until just tender, around 3-4 minutes.
4. Add all the salad ingredients, including the Tenderstem to a bowl and crumble in your chosen cheese, then season with salt and pepper. Drizzle vinaigrette over the salad just before serving.
Tip: If you can’t get hold of whole rye grains, you can substitute with boiled wheat berries, quinoa or other preferred grains. If you’re after a meatier salad, grilled chicken is a great addition.
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