1/2 cup quinoa or couscous
2 cups frozen broad beans
2 cups frozen peas
200 grams tender stem broccoli, remove stems
1/4 cup pinenuts, toasted
5 spring onions, chopped
1 cup mint leaves, chopped
1/2 cup parsley leaves, chopped
1 cup mixed salad leaves or a mix of spinach and rocket
25 black olives (no stones), halved
3 quarters of a preserved lemon (or equivalent)
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon honey (or vegan substitute)
1 garlic, finely chopped
seasoning to taste
Cook the quinoa in a pot of water according to the manufacturer's instructions, usually around 15 minutes, then drain and cool.
Meanwhile, add the broad beans to salted boiling water, and cook for two minutes before adding the peas and broccoli. Cook for another two minutes, then drain and leave to cool
Chop the spring onions, mint, parsley and olives and add to a bowl with the mixed salad leaves.
Remove the pulp of from the inside of the preserved lemon (discard the pulp), and keep the rind. Give the rinds a quick rinse under some tap water, then chop into small pieces, and add to the same bowl.
To make the dressing, in a separate bowl mix together the extra virgin olive oil, lemon juice, garlic, honey and seasoning to taste.
Finally, mix all the components together, serve and enjoy!