1 medium size Jap pumpkin, cut into large wedges (all seeds removed, but skin on)
2 cups of Mt Zero mixed olives, deseeded
½ head of radicchio, cut into wedges and core removed so you are left with nice long pieces
2 cups of cooked Mount Zero Quinoa
2 cups of cooked Mount Zero French Style Green Lentils
200g fresh ricotta
½ bunch of flat leaf parsley rough chopped
100ml red wine vinegar
200ml extra virgin olive oil
1 tablespoon of dried chilli flakes
1 tablespoon of ground fennel seeds
½ tablespoon of ground cumin seeds
1 teaspoon of ground cinnamon
salt and pepper