Leek Salad with Grilled Haloumi Cheese and Wheat Berries

Ingredients

• •1 1/2 cup water
• •3/4 wheat berries
• •2 medium leeks, cleaned and cut into 3/4-inch segments
• •1/2 cup low-sodium chicken broth (or vegetable broth)
• •1 strip orange zest (2 by 1 inch), optional
• •1/4 cup oil-packed sun-dried tomatoes, drained and chopped
• •2 tsp oil from sun-dried tomatoes
• •1/4 cup fresh mint, chopped
• •2 tbsp fresh mint, chopped for garnish
• •2 tbsp nonpareil capers
• •3/4 tsp fennel seeds
• •1/4 tsp black pepper, freshly ground
• •1/4 lb haloumi cheese
• •1 1/2 tsp dried oregano (or thyme)
• •1/4 tsp black pepper, freshly ground
• •1/8 tsp dried red pepper flakes (optional)

Steps

1. 1To prepare the wheat berries, bring the water and berries to a boil in a small heavy-bottomed saucepan. Decrease the heat to maintain a simmer, cover, and cook until the berries are tender but still slightly chewy, 50 to 60 minutes. Remove from the heat, cover, and steam for 10 to 15 minutes if you have time. Drain any remaining liquid and transfer to a large serving bowl to cool.
2. 2While the wheat berries cool, prepare the salad. Bring the leeks, broth, and orange zest to a boil in a large saucepan. Decrease the heat to maintain a simmer, cover, and cook until the leeks are soft, 5 to 7 minutes. Drain the leeks, and add them to the serving bowl with the wheat berries. Add the sun-dried tomatoes, 1/4 cup of the mint, and the capers, fennel seed, salt and pepper. Taste and adjust the seasoning, keeping in mind that capers and haloumi are quite salty.
3. 3To finish, position a rack about 6 inches below the heat source and preheat the broiler. Cut the haloumi cheese into thin slices, about 1/4 inch thick, and put them on a plate. Sprinkle with the oregano, pepper, pepper flakes, and reserved tomato oil; rub the oil and spices all over to coat the slices on both sides (work gently, as haloumi breaks easily). Transfer the cheese to a medium cast-iron skillet or a broiler pan.
4. 4Broil the haloumi until the slices just start to brown at the edges, about 5 minutes, turning once with a spatula. (Watch closely as you don't want the cheese to dry out.)
5. 5Top the salad with the haloumi. Sprinkle with the remaining 2 tablespoons mint, and serve right away.
6. 6To get a head start: Make the wheat berries, as in step 1, ahead. The salad (without the haloumi) can be prepared 4 to 6 hours ahead. Chill, covered. Bring to room temperature before serving.