Preparation time: 30 mins

Serves: 2

1 small red onion

6 radishes

1 lime

50ml rice vinegar

1 400g tin of chick peas, drained

1 clove of garlic

1 tbsp ground cumin

80g California walnuts, toasted (plus a few extra halves to garnish)

Medium bunch of coriander (reserving a few leaves for garnish)

1 tbsp olive oil

1 pouch of pre-cooked quinoa

2 tsp olive oil

4 tbsp hummus

2 handfuls of green salad leaves

1 piece of flatbread, toasted