This is an awesome little salad that has loads of interesting tastes and textures. Many supermarkets now sell pomegranate seeds separately, and it’s no longer the super-expensive fruit it used to be. You can easily double or triple the quantities to make enough to last you a few days.

Serves: 1

What You’ll Need:

• 50g quinoa
• 2 tablespoons chopped mixed olives
• ½ orange or yellow pepper, diced
• 75g feta cheese, crumbled
• 1 tablespoon capers
• 2 tablespoons prepared pomegranate seeds
• 2 tablespoons olive oil
• 1 teaspoon balsamic vinegar
• sea salt and black pepper

What To Do:

• Place the quinoa in a pan and cover it with boiling water. Boil for 10–15 minutes, until just tender and translucent. Drain and leave to cool.
• Assemble the salad by mixing the cooked quinoa with the olives, peppers, feta cheese, capers and pomegranate seeds and mix thoroughly. Whisk together the olive oil and vinegar to make the dressing. Add the dressing, season with salt and pepper and stir well again. Store in the fridge until time to eat.

Star Ingredient: Quinoa is a fantastic starchy alternative to grains, and gives you that couscous-type fix without delivering too much sugar in one hit, which can have you reaching for those dreaded mid-afternoon energy boosters. It’s very high in protein and releases its energy very slowly. It’s also very rich in ALA, selenium, zinc and B vitamins.

Healthy recipes from BBC Good Food Show stars; Dale Pinnock.