50g sun dried tomatoes

50g of pine nuts

1 garlic clove, crushed

100ml olive oil

1 small lemon juiced

100g Wholegrain cous cous

250g pack of cooked quinoa (e.g. Merchant Gourmet)

60g Pumpkin seeds

50g Rocket

75g Feta, cubed

Cook couscous. Do this by putting the couscous in a bowl, adding 160ml of boiling water, and covering the bowl with a plate to act as a lid. Leave for 5 mins to soak and cook

Mix the cooked couscous with pesto

Stir in pumpkin seeds, quinoa, rocket and feta

Add other vegetables, e.g. cherry tomatoes, peppers, roasted vegetables, cubed cucumber

The seeds give a lovely crunch, but they can be omitted if you don’t like them