• 150g Hi-vegs pea protein chunks (cut 3)
• 150g quinoa
• 1 spring onion
• 3 garlic cloves
• 200g cooked chickpeas
• 2 nectarines
• ½ pomegranate
• 1 carrot
• 1 small zucchini
• Mint
• 1c/c cumin
• 1 tsp turmeric
• 1c/c paprika
• Olive oil

Wash the quinoa and cook in plenty of water for 10-12 minutes, see manufacturer's advice, once cooked cool it and put it to drain.

In a frying pan sauté the fruit cut into thin slices with a little oil on both sides, set aside, in the same pan sauté the spring onion, garlic and chopped carrot, leave for a few seconds and add the zucchini, sauté everything together.

Once cooked, add the spices, fry lightly and then add the quinoa, the chickpeas and the chunks, mix well and cook for a few seconds, add salt and pepper.

Lastly add the sautéed fruit, the pomegranate seeds and finish with mint leaves.