Quinoa, pea and chargrilled spring onion salad

Cook the quinoa as per instructions on the packet. Drain and then allow to cool fully. You can do this the day before so it really is well and truly cold.

Cook the peas in boiling water for about 20-30 seconds, then drain and refresh in cold water. Make sure they too are really cold. Set aside.

Heat up your chargrill pan. Cut the spring onions in half through the root to flatten them out. Rub them with a little oil and char them. This will only take a minute or so. Season well then set them aside too. Slice the red onion and marinate it in the lemon juice and some salt. Cut the avocado into slices.

Mix the quinoa with the peas, add some olive oil and the red onions and lemon juice. Season generously. Add the spring onions and avocado. Taste, season and serve when you’re ready. You can also add some chopped herbs, but to be honest, it was delicious just as it was.