Serves 6

Quinoa is prepared in the same way as rice and, with its fluffy texture and nutty flavour, makes a delicious alternative.

150g quinoa

400ml hot vegetable stock

2 tbsp olive oil

1 medium onion

2 tsp medium curry powder

250g cooked chickpeas, rinsed

2 tbsp lime pickle

3 tbsp Greek or natural yoghurt

Sea salt and freshly ground black pepper

Small bunch of coriander, leaves chopped

Handful of mint leaves, chopped

1 small, ripe, firm mango, peeled and diced

150g cherry tomatoes, quartered

2 little gem lettuces

1 Cook the quinoa in the stock for about 15 minutes until tender, then drain and leave to cool. Meanwhile, heat the oil in a small pan, then sweat the onion with the curry powder for 5-6 minutes until soft. Tip in the chickpeas and sauté with the onion for 2 minutes, stirring well to coat in the spices. Transfer to a mixing bowl and leave to cool.

2 Chop up any chunks of lime you find in the lime pickle. Mix the pickle and yoghurt together with some seasoning. Toss the quinoa, onion and chickpea mixture together, then stir through the yoghurt dressing, herbs, mango and tomatoes. Separate the gem lettuce into leaves and use to line a salad bowl. Spoon the quinoa salad on top and chill until ready to serve.

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