200g quinoa, rinsed
300ml chicken or vegetable stock
5 tbsp. olive oil
1 bunch spring onions, trimmed
Juice and zest of ½ lemon
2 tsp sumac
2 tbsp. pomegranate molasses
1 tbsp. honey
150g feta, crumbled
Seeds from 1 pomegranate
½ bunch mint, leaves picked
½ bunch coriander, leaves picked
Put the quinoa in a pan and pour over the chicken or vegetable stock. Set over a high heat and bring to the boil. Reduce the heat and simmer for 10-12 minutes until cooked – the quinoa should absorb all the liquid. Remove from the heat, cover with a lid and leave for 5 minutes more, then tip into a bowl. Drizzle with 1 tbsp. olive oil and fluff up with a fork.
Put the spring onions in a bowl, drizzle with 1 tbsp. olive oil and add the lemon juice and zest and 1 tsp sumac. Season and mix well to coat. Set a griddle pan over a high heat. When you can feel a strong heat rising from the pan and the spring onions and cook for 2-3 minutes on each side until lightly charred. Whisk together the remaining olive oil, sumac, pomegranate molasses and honey. Season. Stir the crumbled feta, pomegranate seeds and herbs into the quinoa. Drizzle over the dressing, mix well and arrange the charred spring onions on top.
PHOTOGRAPHY AND PROP STYLING: SUKAINA RAJABALI
WORDS, RECIPES AND FOOD STYLING: SARAH PRICE