I have leftover grains

1 apple 100g red onion, finely sliced cup mint, shredded cup black sesame seeds (substitute white sesame seeds) Juice of 2 limes 1 large clove garlic, minced 2 teaspoons plus 3 tablespoons white wine vinegar 2 tablespoons olive oil 1 tablespoon sesame oil 1 tablespoon Tamari (substitute with light soy sauce)

1 teaspoon maple syrup (substitute honey or brown sugar)

1 red chilli, seeds removed, finely chopped

Put the broad beans into a small saucepan, bring to the boil then remove from the heat, drain then run under cold water. Remove the skins and discard. Set aside. In a heavy-bottomed frying pan over a medium-high heat, toast the peanuts for 7 minutes or until golden brown. Remove from the heat, tip on to the centre of a clean tea towel, fold the tea towel over the peanuts and rub with the palms of your hands to remove skins. Set peanuts aside.

Put the grains into a bowl with the red cabbage and carrot. Core the apple then cut into matchsticks before putting into a small bowl. Pour over the juice of one lime and mix to coat. Put the onion into a small bowl and pour over 2 teaspoons vinegar, mix and set aside for 5 minutes or so.

In a small bowl whisk together the juice of the remaining lime, garlic, remaining vinegar, olive and sesame oil, Tamari, maple syrup, and red chilli. Season with sea salt and freshly ground black pepper and set aside. Lastly, add the apple, red onion, mint, sesame seeds, and peanuts (reserving a handful to garnish) to the salad before dressing and serving.

Recipes, food styling and photography by Emma Boyd

Left-over quinoa and rice chocolate and berry breakfast bowl.

Left-over quinoa and rice broad bean, cabbage, and peanut salad.