Sprouted Grains Salad

1. Preheat oven to 200 F. Cook each grain in salted, boiling water until al dente. Combine grains in large bowl.
2. Place cherry tomatoes on baking sheet; drizzle with a tablespoon of olive oil and pinch of salt. Cook in preheated oven for 10 minutes.
3. Add cherry tomatoes to bowl with grains. Add remaining liquid from baking sheet. In skillet, heat a little olive oil. Add onions; saute for 3 minutes. Add leeks; cook 1 minute longer. Add salt and pour into grain bowl with tomatoes. Stir in scallions and remaining confit ingredients; set aside.
4. Prepare pesto: In blender container, combine all ingredients in order given; cover and blend until well combined. Set aside.
5. Prepare cashew mayo: Place cashews in bowl with water; allow to stand for at least 3 hours. Drain nuts and combine in blender with remaining ingredients; blend until creamy.
6. To serve, divide grain salad among bowls; top with pesto and cashew mayo.

Photo courtesy of Ofa Restaurant