Cook the farro in a saucepan of boiling water for 15–20 minutes, or until tender. Drain and rinse. Rinse the quinoa thoroughly and place in a small saucepan. Add 310 ml water and bring to the boil over medium heat. Reduce the heat to low and simmer for 10 minutes. Cover and cook over low heat for a further 5 minutes. Remove from the heat and set aside, with the lid on, for 5 minutes to finish cooking. Fluff the grains with a fork and spread out on a tray to cool. Bring a medium saucepan of water to the boil. Cook the broccolini and kale for 1–2 minutes, until tender. Drain and refresh in a bowl of iced water to retain their colour. Chop to roughly the same size as the other vegetables. Heat the oil in a large frying pan over medium heat. Add the pumpkin and cook for 5–7 minutes, until just tender and beginning to colour. Add the corn and peas and cook for a further 2 minutes, or until tender. Set aside to cool. Combine the pepitas and sunflower and chia seeds in a dry medium frying pan and cook over medium–low heat, tossing frequently, for 3–4 minutes, until lightly toasted. Combine the farro, quinoa, broccolini, kale, pumpkin, corn, peas and toasted seeds in a large bowl. Add the salted ricotta, pomegranate seeds, chickpeas, onion, chopped herbs and jalapeño and stir to combine. Pour in the dressing and toss to combine. Season with salt and pepper. Transfer to a decorative bowl and serve garnished with the edible flowers.