Prepare the Ebly wheat according to the packet instructions, drain and leave to cool, then mix with the dressing.
Heat the oil in the same pan, add the shallot and Brussels sprouts and stir-fry for approx. 2 mins. Add the curly kale and continue stir-frying for approx. 1 min. Add the honey and stock, simmer for approx. 2 mins. Add the autumn vegetables and cranberries to the Ebly wheat and mix.
In a large bowl, mix the mustard with all the other ingredients up to and including the pepper.