Serves 8
Farro 2 cups boiled till firm.
baked kale with soy sauce till crispy
grated carrot x2
roasted fennel and peppers x2 of each chunky pieces in oil
borlotti beans x 2 cans
for the dressing
ginger 2cm and 2 garlic cloves diced finely
1/3 cup orange juice
1/3 cup soy sauce
1/3 cup walnut oil
mustard seeds, cumin seeds, nigella seeds,
pomegranate seeds and red chicory bulb sliced to garnish
Also great with Butternut Coconut Curry