Method

Put the quinoa in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 15 minutes, then strain and rinse in cold running water until the grains are cold. Allow the excess moisture to drain, then put the quinoa into a large mixing bowl.

In a large frying pan set over a medium heat, toast the pistachio nuts without any oil for just 3-4 minutes, gently tossing them to ensure they do not blacken too much or burn, then set aside.

Drizzle just the tiniest amount of oil into the same frying pan and fry the courgettes for 3 minutes on each side until they get a good colour on them but are not cooked all the way through. Transfer the slices to a chopping board and chop each slice in half.

Add the courgette to the quinoa along with the chopped mint, preserved lemons, 3 tablespoons of olive oil, the lemon juice and sea salt flakes and black pepper to taste and mix well, Lastly, add the toasted pistachio nuts and the nigella seeds and give the ingredients one final mix. Serve immediately.