65g |
farro, rinsed |
100g |
mixed quinoa, soaked in cold water for 30 minutes, drained and rinsed |
100g |
broccolini |
100g |
kale, stripped from the stem |
2 tablespoons |
olive oil |
100g |
butternut pumpkin, finely diced |
100g |
fresh or frozen corn kernels |
80g |
fresh or frozen peas |
30g |
pepitas |
30g |
sunflower seeds |
30g |
chia seeds |
150g |
salted ricotta, finely chopped |
1/2 |
pomegranate, seeds |
90g |
tinned chickpeas, drained and rinsed |
1/2 |
red onion, finely chopped |
1 large handful |
oregano leaves, roughly chopped |
1 small handful |
flat-leaf parsley, roughly chopped |
1 |
jalapeno, seeds removed and finely chopped |
150ml |
Latin vinaigrette |
|
sea salt, to taste |
|
freshly ground black pepper, to taste |
|
edible flowers, to garnish |