1. Preheat the oven to 400F (200C).
2. Put the wheat berries in a large saucepan with a generous pinch of salt, cover with cool water and bring to a boil. Once boiling, reduce the heat to a gentle simmer, partially cover and leave to cook for 25 to 30 minutes, until the grains are just tender (they should still be chewy). Drain and set aside.
3. On a large baking sheet, toss the carrots with the coriander seeds and a generous drizzle of regular olive oil. Season with salt and pepper, spread out well and roast for about 40 minutes, until browned and soft. On a second baking sheet, toss the chickpeas, cumin seeds and garlic cloves with another generous drizzle of regular oil, season, spread out and roast, alongside the carrots, for 25 to 30 minutes, until the chickpeas turn golden and the garlic softens.
4. Toast the walnuts in the oven for 5 to 7 minutes, until they turn a couple of shades darker.
5. To make the dressing, crush the roasted garlic cloves from the chickpea tray with the back of a knife, discarding the skins. Put in a bowl and stir in the extra virgin olive oil, pomegranate molasses, lemon juice and seasoning to taste. Chop or crush half the walnuts quite finely and stir these in, too.
6. Chop about 2 tablespoons of the reserved green carrot tops and toss with the wheat berries, roasted carrots, roasted chickpeas, pomegranate seeds, arugula and half the dressing. Transfer to a platter, spoon the remaining dressing over and scatter with the remaining toasted walnuts.
Recipe from Good Veg: Ebullient Vegetables, Global Flavors–A Modern Vegetarian Cookbook © Alice Hart, 2016. Photographs © Emma Lee, 2016, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com