Lightly sauté the onion and garlic in olive oil.
Once soft, add wheat berries and bay leaf. Add stock and bring to boil. Lower to simmer. Cook until tender, about 15 minutes. The majority of water should be absorbed. Strain if needed.
Bring white wine vinegar and water to boil with tarragon and sugar. Allow to cool.
At room temperature, pour over blueberries.
Sit in pickling liquid for a minimum of 24 hours.
Strain liquid (can be used for pickling other items, or in vinaigrette).
Transfer blueberries to a dehydrator or oven at 150-200 degrees F, and dry until chewy.
Combine sunflower seeds and water in a pot and bring to simmer. Reduce until starchy, and sunflower seeds are soft. Be careful not to burn!
Place in a blender with lemon juice, roasted garlic and olive oil.
Blend until smooth. Add water to adjust consistency as needed.
Mix in a bowl until well combined.
Combine wheat berries, blueberries, feta, and tarragon in a bowl.
The ratio of blueberries and wheat berries can be adjusted as desired.
Season with salt, pepper, and lemon vinaigrette.
Taste, and adjust seasoning as needed.
Spread sunflower seed tahini on the bottom of a plate or bowl.
Place mustard greens on top, and garnish with toasted sunflower seeds and sea salt.