Soak the emmer in cold water overnight. The next day, drain it and place it in a saucepan. Add the water and salt to the emmer, bring to the boil, then turn off the heat and leave the emmer to stand, covered, for 10–15 minutes.

For the dressing, place all the ingredients in a bowl and mix thoroughly. Season to taste with a little salt and pepper. Add the emmer, mix together and leave to stand for about 2 hours.

In the meantime, peel the shallot, cut it in half and slice it into fine strips. Remove the stalks from the tomatoes and quarter them; finely chop the parsley. Finely grate the cheese.

Add the shallot, tomatoes, parsley and cheese to the emmer and mix everything together well.