Ingredients (makes 12 portions)

• 400g quinoa
• 400g buckwheat
• 320g hazelnuts chopped
• 1 bunch flat leaf parsley
• 1 bunch fresh mint
• 2 red onion finely chopped
• 8 tomatoes diced
• 3 lemons juiced
• 1 teaspoon ground all spice
• 2 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 200 olive oil

Method

Bring a pan of water to the boil and add the quinoa and buckwheat. Add salt, return to the boil, then cook for 11 minutes. Drain and lay out on a large shallow container to dry out. Put the parsley, mint, onion, tomatoes and hazelnut crumbs into a large bowl. Add the remaining ingredients and mix well with your hands. Taste and adjust the seasoning if necessary.