Emmer Salad with Tomatoes and Herbs

In a pot, bring the vegetable broth to a boil, stir in the emmer and cook until it swells. Cook over low heat for about 40 minutes, stirring occassionally.

Rinse the tomatoes and cut in half. Peel the shallot and garlic, chop finely and saute in a hot pan with oil. Rinse the herbs, shake dry, chop coarsely. Add the tomatoes and herbs to the shallot mixture. Sauté briefly and stir in the cooked emmer. Season with salt, pepper and a squeeze of lemon juice.