Place a medium pan with cold salted water over high heat until boiling. Then pour in the wheat berries.

Stir and turn the heat lower. Cover the pan. Let the wheat cook until tender (cooking time depends whether you are using pre cooked or regular wheat). Check the tenderness regularly. The minute the wheat is tender, take the pan off the heat and pour the wheat and water through a colander. Immediately refresh the wheat under cold running tap water.

Let the wheat cook down fully. Peel and grate the carrot. Then add both the cooled wheat and grated carrot to a mixing bowl.

Pit the black olives and chop them finely. Add this to the bowl as well. Season with a pinch of pepper and salt.

Coarsely crush the pistachio nuts (use a meat mallet or the bottom of a cup). Add them to the bowl.

Stir the wheat salad well. Then add the (Greek) yogurt and fresh cilantro to a clean blender together with a tiny pinch of pepper and salt.

Blend into a green dressing.

Check the seasoning of the wheat salad and add extra pepper or salt to taste if necessary. Scoop the salad into bowls. Garnish with a dollop of the coriander yogurt. Serve at room temperature.