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["Combine the wheatberries and wild rice in a medium (8"") sauce pan, rinse through with a few changes of cool water, then cover with water by about an inch and a half. Bring to a boil. Add salt. Reduce heat to a simmer, and cook until tender, about 1 hour, adding more water - to just cover - if need be. Drain if necessary, set aside to cool.", "In a medium skillet over moderately high heat, heat the oil. When hot enough to quickly sizzle a seed on contact, carefully add in the sunflower seeds. You should hear popping and see browning almost immediately. Fry-toast seeds, shaking the pan frequently, until golden brown and crispy, about 4 minutes. Remove pan from heat, and remove seeds from oil using a slotted spoon. Drain on brown paper. Transfer hot oil to a medium prep bowl.", "In a small dry skillet over moderately high heat toast cumin until fragrant, about 1 minute. Add to reserved oil.", "Add the lemon zest, juice (start with 1/2), and some salt and pepper to the cumin oil. I like to blitz dressing with my hand-blender for super-emulsion, but whisking is fine too. Taste and adjust seasoning, remembering that the cheese will add significant salt. You may need a drizzle of olive oil here.", "In a large bowl, combine wheat & wild rice mixture, favas, scapes, thyme, and parsley. Pour dressing over & mix well.", "Just before serving, fold in cheese (can be added in previous step if using the firmer ricotta salata) and sunflower seeds. Garnish with a little extra parsley and a lemon wheel.", "*If the salad is to be made ahead, the lemon's zip will likely diminish as time passes, make sure to taste before serving. A little sherry vinegar is a nice perk-up in a pinch."]
