INGREDIENTS
1 ball
dough
1 serving
semolina flour
1 serving
olive oil
1 serving
salt & pepper
1 handful
pine nuts
1 serving
feta cheese
1 serving
pea shoots
1 medium
fennel bulb
2
hinona kabu turnips
1 small
onion
4
carrots
2 smalls
delicata squash
1/2 lb
brussels sprouts
3/4 tsp
salt
4 servings
grinds of pepper
2 tsp
herbs de provence
1 pinch
cayenne
5 cups
water
2 cups
cracked freekeh
1 tsp
salt
1 handful
two of kale
2 tbsp
red wine vinegar