Put a large pan of salted water on to boil. Pop the broad beans out of their pods. When the water is boiling, add the broad beans and simmer for 4 mins. Drain and leave in the colander to cool. When they’re cool enough to handle, pop them out of their grey skins. Set aside. You can leave them in their grey skins, if you prefer. But they will taste sweeter double podded.

Open the quinoa packet and tip the quinoa into a large bowl. Break the grains up with a fork. Slice half the cucumber on the diagonal into 1cm-thick rounds.

Trim the roots and any ragged greens off the spring onions. Thinly slice them and add them to the quinoa, along with the podded broad beans. Thinly slice the mint leaves and add them to the bowl. Finely grate the lemon zest into the bowl. Pour in 1 tbsp olive oil and season with salt and pepper. Mix well to combine.

To make the dressing, scoop the tahini into a small bowl. Squeeze in the juice from the lemon and add a pinch of salt and pepper. Whisk well to mix. The dressing should be creamy and runny. Trickle in cold water if you prefer a looser consistency. Set to one side.

Slice the avocado in half and remove the stone. Using a spoon, scoop out the flesh from each side, keeping the flesh intact. Make thin, parallel slices into the avocado flesh, going almost all the way through the skin. Gently push the slices outwards to create a fan-like shape.

Divide the quinoa mixture between 2 plates, then top each with plate with half an avocado each. Drizzle over the dressing and serve.