The best Mexican food is always made from scratch, slow-cooked with fresh ingredients. From the tried-and-true to modern spin, Latin American food expert Paul Wilson’s Taqueria has it all. And if you think Mexican food is little more than enchiladas and nachos, you’ll need to dig into this seven vegetable superfood salad. 

Think of this as a type of tabouleh and a healthy salad as a base for anything you like! The farro and quinoa are rich in nutrients and add a lovely nuttiness to the final salad. You can add seasonal vegetables and herbs throughout the year. For summer, think cherry tomatoes, grilled eggplant (aubergine), summer squash, zucchini (courgettes), corn, pumpkin (winter squash), sweet potatoes or basil.

Reprinted with permission from Taqueria