THE ULTIMATE SALAD

This works equally well as a meal on its own or as a side with most meats. I usually have it with lamb kebabs or chicken. Feel free to experiment and add in any of your own must-have ingredients.

SERVES 2

100g/½ cup plus 1½ tbsp quinoa

1 medium red onion, chopped

Juice of 1 lime

140g/5 oz cherry tomatoes, halved

80g/⅔ cup mixed olives, pitted

120g/4¼ oz roasted red peppers (from a jar), diced

Handful of coriander (cilantro), finely chopped

150g/1 cup tinned black (turtle) beans, drained weight

100g/¾ cup tinned chickpeas (garbanzo beans), drained weight

50g/scant 1 cup sun-dried tomatoes from a jar, chopped, and 1 tbsp of the oil

50g/1¾ oz feta, diced

30g/1oz jalapeños from a jar, sliced

1 tbsp extra virgin olive oil

Lucy Bee Himalayan salt and ground black pepper

TO SERVE

Lemon wedges

75g/2½ oz corn chips

Cook the quinoa according to the packet instructions. Put the onion in a small bowl, add the lime juice and set aside to marinate for 1 hour.

Put all the other ingredients in a large mixing bowl, add the marinated onion, stir together and season. Serve with a wedge of lemon and a side bowl of corn chips.

TIP

The longer you leave the onion to marinate, the better, as it becomes softer and sweeter.