You'll need (serves 3):
1 smoked trout, about 1lb
6 large leaves of red leaf lettuce, cut into small pieces
1c wheat berries
juice & zest of 1-2 lemons
1T olive oil
1/4c Castelvetrano olives
1/2 red onion
Cook 1c wheat berries in 3c water & 1t salt until tender (they'll still be al dente), about 1 1/2 hours. Drain, toss with olive oil, and set aside to cool.
In a large bowl, beat tahini with lemon juice and zest. If the mixture gets too thick, add some hot water to thin. It should be thick like soft-serve ice cream.
Toss wheat berries in tahini mixture. Mince red onion and add to wheat berries. Add salt and pepper to taste.
Arrange lettuce on plates and place a scoop of wheat berry salad in the center. Surround with trout and olives. Serve with bread.
Vegetarian version: dress salad with roasted eggplant instead of trout.