A slightly altered version of Jamie Oliver’s Recipe found in Jamie’s Comfort Foods

1/2 lb of Quinoa or Eatwell Farm Wheat Berries
2 TB Pumpkin Seeds
1 or 2 Navel Oranges from this week’s share
2 ripe Avocados
1/4 lb Kale
1 cup Cauliflower, roughly chopped and just lightly cooked
A few Radishes and Turnips, sliced thin or diced
1/2 bunch of fresh Mint, chopped
2 large handfuls of Seasonal Greens, Spinach, Arugula, Turnip Greens
2 oz Feta
A handful of Raisins
Dressing:
1/2 clove of Garlic
2 Oranges
1 Lime
1/4 cup Extra Virgin Olive Oil

Cook the quinoa according to instructions or if you are using Eatwell Wheat Berries:
In a separate sauce pan heat 1 1/2 cups of water or stock.  Heat a heavy bottomed sauce pan dry, no oil or water, over medium high heat, then add the wheat berries.  Toast until the color changes to a rich golden and it smells deliciously aromatic and toasty.  Keep an eye on it as it can go over and burn quickly.  Once toasted, add the heated liquid by 1/2 cup, stirring in between each addition.  Cover and cook on low until tender, about 30 minutes.  When finished set aside and allow to cool.  

    Toast the seeds in a dry pan on a medium heat for a few minutes, or until lightly golden, tossing occasionally, then lightly crush in a pestle and mortar.  

To make the dressing, rub the cut side of the garlic clove fairly aggressively around the inside of a large salad bowl, then sprinkle with a pinch of sea salt - this will give off just enough flavor to perfume your dressing.  Squeeze in the orange and lime juice, add the extra virgin olive oil, whisk and season to taste.  Peel and finely slice one orange into rounds, picking out any pips and adding any escaped juice to the dressing.  

    Halve the avocados and remove the stones. Tear up the kale.  Finely chop stalks.  If you like, you can put the kale into a colander and pour over boiling water to soften it up a bit.  If you do this, drain well then add to a salad bowl with the quinoa, cauliflower, radishes and turnips.  Add the mint, toss and dress with your fingertips to evenly distribute the flavor, then add the salad leaves and use a teaspoon to scoop out curls of avocado.  

    Delicately toss one last time, then either serve in one large bowl or divide onto four plates.  Scatter with the orange slices, sprinkle with the crushed seeds and crumble over the feta.   Sprinkle with raisins then squeeze the juice from the second orange over the top and enjoy.