Smoked Quinoa, Chickpea & Greens Salad

Method

For the Salad

1. Place the quinoa and stock into a large pan and simmer for 15 minutes.
2. Turn off the heat and add the chickpeas and greens to the top of the pan, place a lid on the pan and let it steam for 5 minutes. The quinoa should be perfectly cooked by this point and the greens wilted.
3. Stir through the coriander pesto and peas. Leave for another 5 minutes to let the peas “cook” in the residual heat.
4. Place into bowls, drizzle with tahini, dots of yoghurt and sprinkle with hazelnuts and sunflower seeds.

For the Pesto

1. Either place all of the ingredients into a food processor and blitz until everything is finely chopped.
2. Or using a pestle and mortar, add the peanuts and crush until fine, then add the herbs and chilli and continue to grind until everything is finely minced. Slowly add the oil and lime juice and gently mix until the pesto comes together. Season to taste.