Ingredients
- 1/3 cup farro
- 1/2 cup mixed quinoa (red, black and white)
- About 1/2 bunch broccolini
- About 1/2 bunch kale
- 2 tablespoons olive oil
- 1/2 cup butternut pumpkin (squash)
- 1/2 cup fresh or frozen corn kernels
- 1/2 cup fresh or frozen peas
- 1/4 cup pepitas (pumpkin seeds)
- 1/4 cup sunflower seeds
- 1/4 cup chia seeds
- 5 1/2 ounces salted ricotta
- Seeds from 1/2 pomegranate
- 3 ounces tinned chickpeas
- 1/2 red onion
- 1 large handful oregano leaves
- 1 small handful flat-leaf (Italian) parsley
- 1 jalapeno
- 1/2 cup Latin vinaigrette
- Edible flower to garnish
- 1/3 cup sweet sherry or reposado tequila
- 1/4 cup sherry vinegar
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- freshly ground black pepper to taste
- 1/2 cup extra-virgin olive oil
- 1/3 cup sesame oil
- 1 large handful oregano leaves
- 1 teaspoon sea salt
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