I made this for a big Easter Sunday lunch (doubled the quantities for a buffet dish between 30 people). As I couldn’t get broad beans in Switzerland, I substituted flageolets with no ill-effect. Similarly any herbs will do. They like white asparagus here, so I used that. Scrumptious accompaniment to Easter lamb; but also very delicious as a vegetarian dish with a green salad.

Serves 6-8

About 70ml olive oil
1-2 medium fennel bulbs, thinly sliced
1 tbsp caster sugar
3 tbsp cider vinegar
Salt and black pepper
150g quinoa
300g broad beans (fresh or frozen)
1 green chilli, deseeded and chopped or a couple of dried chillies, crumbled
2 tsp ground cumin
1 ripe avocado, diced
1 bunch of asparagus
packet of pecan or walnuts, chopped
25g chopped mint
25g chopped coriander
25g chopped dill or basil
juice of 1 lemon

Boil the quinoa for 10-15 minutes until it ‘sprouts’ but retains its crispness.

Fry the thinly sliced fennel in olive oil until it is soft and a little browned. Then add the chilli and vinegar and sauter for another couple of minutes.

Drain the quinoa and then add the fennel, followed by the beans.

Finally add the avocado and herbs, give it all a great big stir, and top with asparagus to make it look pretty.