Directions

1. Add the sugar, red wine vinegar, a pinch of salt and the red onion slices in a small bowl (submerge the onions as much as possible) and set aside for 20 mins to quick pickle
2. In a small lidded saucepan over a medium heat, drizzle a little olive oil and add the quinoa along with some salt and pepper, stir and allow to toast for 1-2 mins before adding 120g of water and bringing this to a boil before reducing to a simmer – cook until all the water is absorbed, with occasional stirring, which should take around 15 minsIn a small lidded saucepan over a medium heat, drizzle a little olive oil and add the quinoa along with some salt and pepper, stir and allow to toast for 1-2 mins before adding 120g of water and bringing this to a boil before reducing to a simmer – cook until all the water is absorbed, with occasional stirring, which should take around 15 mins (after which, leave it to cool)
3. Meanwhile, in a small frying pan over a low-medium heat, toast the walnuts for 5 mins or so until they’re fragrant – once this is done, give them a rough chop
4. Remove the red onions from the pickling mixture and into a small jug or a lidded jar, add the pickling liquid, the extra-virgin olive oil, red pepper paste, aleppo papper, smoked paprika, garlic, pomegranate molasses and a little salt and pepper – whisk or shake together to create a dressing
5. Add the carrot, red pepper, quick picked red onions, chickpeas, lentils, quinoa, walnuts, nigella seeds, fresh herbs, kalamata olives and tomatoes to a salad bowl, pour over the dressing and toss together to combine before serving