Grilled Vegetable Salad with Raw Green Mole

Ingredients

• ¼ cup raw pumpkin seeds (pepitas)
• 2 teaspoons sesame seeds
• ½ teaspoon olive oil
• Kosher salt
• ½ avocado, pitted, peeled
• 3 medium tomatillos, husks removed, rinsed, quartered
• 1 spring onion, bulb only, chopped
• ½ jalapeño, seeded if desired, chopped
• 2 garlic cloves, finely grated
• 2 cups chopped romaine lettuce
• ½ cup chopped kale
• ¼ cup mint leaves
• ¼ cup parsley leaves
• ¼ cup tarragon leaves
• 2 tablespoons fresh lime juice
• 8 ounces pattypan squash (about 10 small), halved, quartered if large
• 1 Japanese eggplant, quartered lengthwise
• 4 spring onions or scallions, trimmed, spring onions halved lengthwise if large
• 1 romaine heart, quartered lengthwise
• 2 tablespoons olive oil
• Kosher salt
• 2 tablespoons torn mixed tender herbs (such as parsley, tarragon, and/or mint)
• Lemon wedges (for serving)

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