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