Sour cherry, red quinoa and spiced almond salad

Method

1. Soak the almonds in a bowl of water with a pinch of salt for 15 minutes until slightly softened (see tip). Drain, then put in a bowl with the harissa, turning to coat. Heat the oven to 180¡C/160¡C fan/gas 4.
2. Meanwhile put the quinoa in a saucepan and cover with water. Bring to the boil over a high heat, then turn down the heat and simmer for 12-15 minutes until tender. Drain and set aside.
3. While the quinoa is cooking, put the nuts on a baking sheet, spread out evenly and roast for 10 minutes, turning once, until golden. Transfer to a bowl and leave to cool. Put the salad leaves into a large shallow serving bowl and top with the quinoa, red onion, herbs and sour cherries. Mix together the ingredients for the dressing and season to taste. Spoon the dressing over the salad and toss until combined, then scatter the crumbled goat’s cheese and baked almonds over the top. 

Recipe from The Part-Time Vegetarian by Nicola Graimes (RRP £20; Nourish Books).