Chickpea, quinoa and roasted pepper bowl

Ingredients

• 120 g chickpeas
• 45 g quinoa
• 80 g red pepper
• 80 g cucumber
• 40 g feta
• 15 g tahini
• 7 ml olive oil

Method

1. Rinse the quinoa in a sieve, then put it in a saucepan with twice its volume of water and a pinch of salt. Bring to the boil, cover and simmer gently for 15 minutes until the water is absorbed and the grains are tender.
2. Meanwhile, cut the red pepper into strips. Heat half the olive oil in a frying pan over a medium-high heat and cook the pepper for 7–8 minutes, turning, until soft and charred at the edges.
3. Drain and rinse the chickpeas, add them to the pan with the pepper and warm through for 2 minutes. Season with salt and black pepper.
4. Dice the cucumber and crumble the feta.
5. Whisk the tahini with the rest of the olive oil, a pinch of salt and a little water until smooth and pourable.
6. Take the quinoa off the heat, leave covered for 5 minutes, then fluff with a fork. Divide between bowls, top with the chickpeas, pepper, cucumber and feta and drizzle over the tahini dressing.