Quinoa Salad with Wild Garlic & Fava Bean Dip

Method

1. Preheat oven to 240°C fan. For the pickled raisins: bring raisins, vinegar, water and salt to the boil in a pan, then remove from heat to soak.
2. Cover fava beans with cold water and a pinch of salt. Simmer for 35-40 mins until tender but holding their shape. Drain.
3. Cook quinoa in salted water (2:1 ratio) for 15 mins until tender. Drain and run under cold water to stop the cooking.
4. Toss leeks and broccoli with salt, pepper, and olive oil. Roast for 10-12 mins until charred but still retaining a bite.
5. For the fava bean puree: Pulse cooked beans, cumin, lemon zest/juice, and 3 tbsp water in a processor until smooth (hummus consistency). Fold through the wild garlic.
6. To assemble: Toss quinoa with roasted greens, lemon juice, parsley, olive oil, half the seeds/nuts, and the drained pickled raisins.
7. Spread the fava puree on a plate, spoon the quinoa salad on top, and finish with remaining seeds, nuts, and nigella seeds.