Place rye berries in a pressure cooker with plenty of water and cook for 30-40 minutes (this can also be done on the stove for around 60 mins, or until rye is plumb and al dente).
While its cooking slice your cucumbers in half and then into 1/2-1cm slices on a diagonal. Place in a bowl with the white wine vinegar and 1/2 tsp of salt. Stir to combine and let sit for about 30 mins before draining off any liquid.
Cut the cauliflower into small florets and heat a frying pan over medium heat. Add the olive oil and then cauliflower and cook for about 10 minutes, stirring every now and then so the cauliflower pieces become browned around the edges and tender. Set aside to cool a little.
Slice up the radishes using a mandolin if you have one (the thinner the better) and then slice the spring onions on a diagonal into thin pieces.
Add the rye berries to a large bowl with the drained cucumbers, radishes, spring onions and cauliflower. Drizzle over the dressing and lemon juice and toss well to combine. Season with salt and pepper if needed and add the herbs. Toss gently and then serve.