Quinoa with green beans and Mexican herb mole

1. Cover the quinoa with cold water, covering by 2 fingers, and season with salt. Simmer until the grains are unfurling but still have a light bite to them – about 15-20 minutes. Drain and dress with the sugar, oil and lemon juice. Meanwhile, blanch the beans in a separate pan of lightly salted boiling water for 3-4 minutes until they have lost their crunch. Drain and refresh in cold water.

2. For the mole, put the tarragon leaves in a small blender with the lemon juice, garlic, tahini, chilli (if using) and 1 tbsp oil. Whizz to a green paste, then gradually drizzle in the rest of the olive oil, blending as you go, as if making a mayonnaise. Don’t worry if the sauce splits, it really doesn’t matter; season.

3. Mix the quinoa with the drained beans and the remaining salad ingredients. Drizzle with ½ the mole and serve the rest in a bowl alongside.