Ingredients

For the dressing

garlic clove, crushed

1 tsp

white sesame seeds

small green bird's eye chilli, shredded or diced

a pinch

sea salt

2 tbsp

fruity green olive oil

small lemon, juice of

For the salad

75g

quinoa (dry weight)

200ml

good quality vegetable stock

30g

shelled pistachios

50g

curly kale, roughly chopped

50g

baby spinach leaves, shredded

30g

wild rocket chopped

spring onions, chopped

a handful

fresh coriander, chopped

1 small

avocado, peeled, stoned and diced

1 tbsp

toasted pine nuts

1/2 tsp

ground allspice

1/2

pomegranate, seeds

"Tabbouleh is traditional made from bulgur wheat but it also works well with quinoa, which is much more nutritious and gluten free. Cooking it in vegetable stock instead of water gives it a delicate flavour. Pistachio, pomegranate seeds and pine nuts add nutritional value as well as fabulous textures."

Top Tips: Top with grilled halloumi or tofu and add roasted red or yellow peppers, butternut squash or pumpkin

Reproduced with kind permission from Petronella Ravenshear's The HBD Cookbook published by Harper Collins.

Method

Rinse the quinoa in a sieve under cold running water. Bring the vegetable stock to the boil in a saucepan and stir in the quinoa. Reduce the heat, cover the pan and simmer for 12-15 minutes until just tender. Turn off the heat and leave the quinoa to steam in the pan for 5 minutes. Drain well, fluff up with a fork and set aside to cool.
Set a non-stick frying pan over a medium heat. Put the pistachios into the hot pan and toast them, tossing gently, for 1-2 minutes until they are golden. Watch them carefully to make sure they don't burn. Remove from the pan and cool before chopping.
Make the dressing: in a pestle and mortar crush the garlic, sesame seeds, chilli and salt. Gradually stir in the oil to make a garlicky paste, then add the lemon juice, stirring until well amalgamated.
Mix together the kale, spinach, rocket, spring onions and coriander in a bowl. Gently stir in the avocado, pine nuts, allspice, cooled pistachios and quinoa. Toss everything together in the dressing.
Divide the tabbouleh between 2 serving bowls. Sprinkle with pomegranate seeds and serve.