The oven method: Heat the oven to 220°C / 200°C fan. Cook the quinoa according to packet instructions, then drain well and spread out onto a large baking tray in as thin a layer as possible. Leave to steam dry for five minutes. Drizzle over two tablespoons of olive oil, season generously, and toss to coat. Roast for 20-25 minutes, tossing halfway through, until golden, nutty, and crispy. Keep a close eye towards the end - it goes from golden to burnt quickly. Leave to cool on the tray.

The airfryer method: Once the cooked quinoa has steam dried, toss with oil and seasoning as normal, then spread into the air fryer basket in as thin a layer as you can manage. Air fry at 200°C for 12–15 minutes, shaking the basket well halfway through, until golden and crispy. It'll get there faster than the oven so keep an eye on it from the 10-minute mark.

While the quinoa cooks, make the tahini dressing. Whisk together the tahini, lemon juice and grated garlic. It will seize up at first - keep whisking and add the cold water a tablespoon at a time until you have a smooth, pourable dressing. Stir in one tablespoon of olive oil and a good pinch of salt.

Tumble the black chickpeas, cucumber, pomegranate seeds and the fresh herbs into a large bowl. Add the cooled crispy quinoa and toss everything together. Pour over the tahini dressing and toss well to coat. Scatter over the remaining herbs and serve straight away while the quinoa is still crispy.