INGREDIENTS

• 250g white quinoa

• 200g yoghurt

• 450g dutch carrots

• 4 vegetable stock cubes

• 20g dill

• 50g mint

• 2 small leeks

• 300g green beans

• 20g dukkah

• 1tsp tumeric

• Chilli flakes

• 40g sunflower seed kernels

• 2 tsp red wine vinegar

• 2 tbs olive oil

• 2 tsp honey

METHOD

1. 1. Prepare vegetables - Read through the recipe. Finely chop the mint leaves, discarding the stems. Pick the dill fronds, discarding the stems. Halve the leeks lengthwise and slice 2cm thick. Scrub and trim the carrots, then halve lengthwise. Trim the beans.

2. Make Stock - Crumble 2 stock cubes into a heatproof jug, add 450ml boiling water and stir to dissolve.

3. Cook Quinoa - Put the quinoa in a sieve, then rinse well and drain. Put the quinoa in a medium saucepan with the stock, cover and bring to a simmer. Reduce the heat to low and cook, covered, for 12-15 mins until the water is absorbed and the quinoa is tender. Turn off the heat and stand, covered, for 5 mins.

4. Braise Vegetables - Meanwhile, heat 2 tbs olive oil in a large deep frypan over high heat. Add the sunflower seeds, a pinch of chilli flakes, leek, carrot and beans and cook, stirring for 2 mins. Crumble over the remaining stock cubes, add 750ml (3 cups) boiling water and bring to the boil. Simmer, stirring occasionally, for 10 mins or until liquid is reduced by half.

5. Finish Quinoa - Stir half the chopped mint and half the dill fronds through the quinoa and season with salt and pepper. Put the yoghurt, 1 tsp turmeric and 2 tsp red wine vinegar in a bowl, season with salt and pepper and stir to combine.

6. Get ready to serve - Stir the remaining mint and 2 tsp honey through the vegetable mixture, taste and season with salt and pepper. Divide the quinoa and vegetable mixtures among serving plates. Spoon over the turmeric yoghurt and scatter with the dukkah and remaining dill to serve.