Ribboned Carrot and Quinoa Salad

Method

1. Cook the quinoa ahead of time: rinse it thoroughly in a sieve then tip it into a saucepan. Dissolve the bouillon/stock cube in 500ml boiling water and add to the pan. Bring to a simmer and cook, uncovered, for 15–20 minutes until all the water is absorbed, then take off the heat and leave the pan covered for 10 minutes. 
2. Fluff up the quinoa with a fork, transfer to a bowl and leave to cool completely, 45–55 minutes. (Refrigerate if cooking well ahead.)
3. Meanwhile, put the sliced onion into a large bowl. Cut the carrots into ribbons using a veg peeler and drop them straight into the bowl. (You’ll be left with a thin stick of carrot, which you can eat, or slice with a knife and add to the salad.) Squeeze over the lemon juice, add a good pinch of salt and mix well. Set aside in a cool place.
4. In the meantime, make the dressing: in a small bowl, mix the tahini or peanut butter with the garlic, chilli flakes, lemon juice, sugar and some salt and pepper. Add the extra virgin olive oil and stir in thoroughly. The dressing may ‘seize’ or go grainy, but don’t worry, just whisk in 1 tbsp water, and then another, and it will become smooth again. Taste to check the seasoning and adjust as necessary. 
5. Stir the lentils through the quinoa and toss in the raisins too, if using. Stir in the 1 tbsp extra virgin olive oil and season with salt and pepper.
6. Stir the lentils and raisins (if using) through the cooled quinoa. Stir in 1 tbsp olive oil and season with salt and pepper.
7. To serve, heap the lentil/quinoa mix onto a large serving plate, or individual plates. Top with the carrot ribbons and onion and trickle over the juice from the bowl. 
8. Spoon the tahini dressing generously over the salad, and finish with chopped nuts and a scattering of parsley or chives.

Extract taken from High Fibre Heroes by Hugh Fearnley-Whittingstall (Bloomsbury Publishing, Hardback, £26). Photography © Emma Lee.