For farinata:

• combine chickpea flour and water with oil.

• Take  a handful of herbs such as rosemary or sage  and remove leaves from stem.

• Heat a frying pan, add a tbsp oil, followed by herbs.

• Add 1 - 2 tbsp batter (enough to lightly and evenly coat base of pan)

• Once the batter begins to bubble up and the underide is slightly toasted, remove from heat place under a hot grill to toast the top (approx 5 mins).

For the salad:

• Make dressing by adding all dressing ingredients to a jam jar with lid and shake well to combine. Set aside.

• Segment the orange, Using a sharp knife, slice off the top and bottom of the orange. Using even downward strokes, slice the skin away from the flesh and discard. Remove any remaining white pith. Cut between the membranes to segment the orange, retaining any juices for the dressing.

• Slice the avocado into thin strips

• Roughly chop herbs 

• Take a bowl and arrange leaves at base, followed by grains, herbs, then avocado, oranges and nuts.