Super greens with broad bean houmous

This vegan salad is loaded with goodness and packs a fiery punch.

Serves 4 • Ready in 20 mins

250g asparagus tips

250g Tenderstem broccoli

300g fresh or frozen broad beans, podded and shelled

300g fresh or frozen peas, podded 3tbsp olive oil, plus extra to serve 1 small garlic clove

1tbsp tahini paste

Grated zest and juice of 1 small lemon, plus lemon wedges, to serve 250g pouch Merchant Gourmet

Red & White Quinoa

Bunch of salad onions, thinly sliced 2 green chillies, very thinly sliced 2tbsp chopped parsley or mint

1tsp Aleppo pepper or chilli flakes 2tbsp pumpkin seeds, toasted

Pitta or flatbreads, warmed and sliced, to serve 1 Cook the veg in boiling, salted water for 3 mins until tender then cool under cold water and drain well. Remove the asparagus and broccoli, and set aside.

2 Put by half the broad beans and peas with the other veg then place the remainder in a small processor to make the houmous. Add 2tbsp olive oil, the garlic, tahini and the lemon zest and juice, and whizz to form a coarse paste. Season and add 2tbsp water then blend well. Chill until ready to serve.

3 Heat the quinoa according to the pack instructions. Stir in the green veg, salad onions, chillies, parsley or mint, the remaining oil, and a little salt and pepper. Spoon the houmous into a bowl and serve with the quinoa mixture and blanched veg. Sprinkle over the Aleppo pepper or chilli flakes, and pumpkin seeds. Serve with lemon wedges and pitta or flatbreads.

Per serving: 429 cals, 19g fat, 3g sat fat, 35g carbs