40g |
dried pinto beans, soaked in cold water overnight, (see Latin Larder) |
40g |
dried chickpeas, soaked in cold water overnight |
70g |
buckwheat groats |
40g |
black quinoa, (see Latin Larder) |
50g |
chopped walnuts |
1/2 teaspoon |
sea salt |
30g |
pepitas |
30g |
sunflower seeds or chia seeds |
50g |
dried cranberries |
100g |
choko, finely diced |
100g |
summer squash, finely sliced |
1 |
corn cob, kernels removed |
100g |
green beans, blanched and cut into 1.5 cm pieces |
100g |
cherry tomatoes, quartered |
1 |
red onion, finely diced |
1 |
jalapeño, finely diced |
125ml |
Zesty lime dressing |
50g |
salted ricotta, chopped |
1 handful |
mint leaves, shredded, plus extra to garnish |
1 handful |
coriander leaves, shredded, plus extra to garnish |