4 orange peppers, halved through their stems, deseeded
225g (8oz) cooked quinoa
115g (4oz) fresh spinach or nettle leaves (if available – do protect your hands)
12 black olives, chopped
1 bunch of spring
1 garlic clove, crushed
1tsp ground cumin
Juice of 1 lemon
2tsp toasted sesame seeds
1 Roast the peppers at 190°C/170°C fan/Gas 5 for 20 minutes. Set aside.
2 Place the cooked quinoa in a large bowl.
3 Steam the spinach or nettle leaves until completely wilted (around 5 minutes), squeeze out liquid, then chop roughly.
4 Add to the quinoa with the olives, spring onions, garlic, cumin and lemon juice mixed with the tahini. Fill the pepper halves with the mixture.
5 Place the filled peppers in the oven and cook for 20 minutes. Garnish with the toasted sesame seeds and serve immediately.