Place a large pot or casserole on high fire filled with water. Bring to a boil and add the wheat. Bring again to a boil and simmer on low heat with the lid askew for about 35’ for the wheat to soften but al dente. Remove from the fire, drain and add to the final serving bowl. Season with half the salt and sprinkle the coriander. Mix and keep aside.

In the same pot add more water and on high fire bring to a boil. Add the frozen beans, bring again to a boil and simmer on low heat with the lid askew for 30’. Halfway through add to the pot the celery and the carrots, add the dry coriander and season with the salt & pepper while continuing the cooking. Remove from the fire, drain and add to the final serving bowl along with the wheat.

In the meantime, place a sauteing pan on medium heat and add half 20 ml of the oil. Allow to heat up for a minute or so and add the peppers along with the carrots and courgettes. Sauté for about 5’ until a bit softened but still crunchy. Right at the end season with the remaining ½ tsp of salt as well as the pepper. Remove from the fire and once cooled add to the serving bowl with the wheat and the beans.

To make the dressing mix the remaining 50ml of oil with the lemon juice, vinegar and mustard. Whisk well and keep aside.

Toss in the serving bowl the spring onions along with the capers, thyme and parsley, pour the dressing and mix gently. Finally, add the avocado and toss gently.