Quinoa, pea and mint tabbouleh

Adapted from Zahav: A World of Israeli Cooking by Michael Solomonov and Steven Cook

I love Michael Solomonov and Steven Cook's spin on tabbouleh, which swaps quinoa for the traditional bulgur wheat; its marriage of mint and peas brilliant. Though it's quick and easy to put together, I'll probably double the recipe next time so I can have some leftover the next day. Wish I had some now!

Serves 4 to 6.

1/2 cup quinoa

1 cup thawed frozen peas

1 cup chopped fresh Italian parsley

2 tablespoons chopped fresh mint

1/4 cup diced red onion

3 tablespoons lemon juice

3 tablespoon extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon Aleppo pepper

Bring 1 cup of salted water to a boil over high heat in a small saucepan, stir in the quinoa, reduce heat to medium-low, cover pan and cook until all the water is absorbed, about 15 to 20 minutes. While it's cooking, bring another small pot of salted water to a boil, add the peas and cook till tender, about 2 minutes. Drain and run cold water on them to cool them, then place them in a large bowl and smash them with a fork or potato masher. Don't worry if they're not very smashed – you just want to break them up so they're mostly not whole.

Add the quinoa to the bowl with the peas, along with the parsley, mint, red onion, lemon juice, olive oil, salt and Aleppo pepper. Toss well to combine. You can serve it right away, or let it sit for a while.