There are no real rules for this dish - use a mix of the best available ingredients in season at the time. Begin it a day ahead to soak the legumes.
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Chef Andrew Douglas uses Ord River chickpeas, available from select delicatessens. Brown lentils (unsplit red lentils) and pearled farro are available from delicatessens and health-food shops. If the latter is unavailable, use wholegrain farro or spelt – soak it overnight and simmer it in salted water for 40-60 minutes until al dente. Rainbow silverbeet may need to be ordered ahead from greengrocers, or use regular silverbeet.