Mix the wild rice, broad beans, avocado, spring onions and radishes together in a bowl, add the dressing and toss gently. Add the micro cress, give the salad one further toss and serve.

For the quinoa salad, heat the rapeseed oil in a frying pan and fry the pumpkin and sunflower seeds until golden-brown. Set aside. Combine the quinoa, olives, preserved lemon, broad beans ...

Boil for a couple of minutes and drain. When cool enough the handle, remove the skins of the larger broad beans. Discard the skins. To assemble the salad, add the broad beans, herbs, onions ...

Since it's spring, we're going green! I love the addition of blanched broad beans but the salad will still be lovely without them if you cannot find them. This is a brilliant vegetarian dish ...