Super squash salad with grains, seeds & pulses

Method

1. Drain the soaked pinto beans and chickpeas, add to a small saucepan and cover with water. Bring to the boil, then reduce the heat to a simmer and cook for 15 minutes, or until soft. Drain, season with salt and set aside.
2. Bring a separate saucepan of salted water to the boil. Add the buckwheat, reduce the heat to a simmer and cook for 10 minutes until tender. Drain and set aside. Refill the saucepan with salted water and repeat with the quinoa, simmering for 10 minutes until tender before draining.
3. Heat a wide frying pan over low heat, add the walnuts and salt and cook for 2 minutes until gently toasted. Transfer to a tray to cool, then repeat the process with the pepitas and sunflower seeds. Once cool, mix the walnuts and seeds together with the cranberries in a suitable container and set aside.
4. Add the choko, summer squash, corn, green beans, tomatoes, onion and jalapeño to a large bowl together with the cooked quinoa, chickpeas, pinto beans and buckwheat. Add the lime dressing, herbs, a pinch of salt and a handful of the seed, nut and cranberry mix. Toss together well.
5. To serve, arrange the salad on a serving platter, sprinkle with the salted ricotta and the remaining seed, nut and cranberry mix and garnish with herbs.