Pea Hummus

1. Cook the peas in a pan of salted boiling water, drain well and rinse under cold water. Blend the peas into a smooth purée in a food blender.
2. Mix the crushed peas into the puree and stir in the tahini, lime juice, cumin, coriander and spring onions.
3. Season with salt and pepper to taste.

Pickled Red Onions

1. Pour the vinegar into a saucepan and add the sugar, some salt, the peppercorns and coriander seeds. Bring to simmering point and simmer until the salt and sugar have dissolved. Remove from the heat.
2. Put the onion slices into a colander and pour over some boiling water. Drain well. When cool enough to handle, pack the onion rings into a sterilised jar, cover with the warm vinegar, seal and allow to pickle for 2 hours.
3. Any leftover pickled onions keep well and can be used in future dishes.

Buddha Bowl

1. Preheat the oven to 200°C/400°F/Gas mark 6.
2. Drizzle the cauliflower florets with 1 tbsp of olive oil, sprinkle over the Baharat and season with salt and pepper. Spread the florets evenly over a baking sheet and roast in the oven for 20-25 minutes, tossing once or twice throughout.
3. Mix the quinoa with the lemon juice, chopped parsley and a little olive oil.
4. To assemble your bowls, start with a big scoop of quinoa, add in a large helping of spicy cauliflower and some diced avocado, some pea hummus and some pickled red onions.
5. Top the whole bowl off with some chopped fresh parsley and pumpkin seeds and dig in!