Rainbow Power Salad

Open, drain, rinse and dry chickpeas, coat with Cajun seasoning and roast in a hot oven for 10-12 minutes until golden. Cook quinoa and blanch broccoli and edamame beans. Drain, refresh and leave to air dry for a while. Cut tomatoes half, finely slice radish and bash seeds out of pomegranate. Make dressing by mixing vinegar with maple syrup and oil, whisk until combined. In a large bowl mix grains with vegetables and lace with dressing. Spoon onto a plate then top with blueberries, pomegranate seeds, mint sprigs and a few more chickpeas. Finish off with a drizzle of dressing and warmed paratha flatbread

Top tip: Add cooked Greenwheat Freekeh (053445) to the quinoa for added texture

Top tip: Add a slice or two of grilled halloumi for added protein