Heat your oven to 180°C/Fan 160°C/Gas 4. Fill and boil your kettle. Tip the quinoa into a small pan and pour in 200ml hot water from the kettle. Set on a high heat, cover with a lid and bring to the boil, then turn the heat down and simmer for 12-15 mins till the water has been absorbed and the grains are tender.

While the quinoa simmers, slice the stalks off the mushrooms. Set the caps to one side and finely chop the stalks. Trim the roots and ragged greens off the spring onion, then finely slice it. Peel and finely chop the garlic. Finely grate the zest from the lemon.

Put a frying pan on a medium heat and add ½ tbsp olive oil, the chopped mushroom stalks, spring onion, garlic, lemon zest and the caraway seeds. Season with a pinch of salt and pepper. Fry, stirring often, for 2-3 mins till the veg are glossy.

Fold the baby leaf spinach into the veg. Cook and stir for 1-2 mins till the spinach has wilted.

The quinoa should be cooked by now. Drain off any excess water, if necessary, and tip the grains into the frying pan with the veg. Crumble in ¾ of the feta and add a squeeze of lemon juice. Stir to mix, taste and add some salt or pepper or more lemon juice, if you think it needs it.

Arrange the mushroom caps on a baking tray. Spoon the quinoa mixture on top of each mushroom. Crumble over the remaining feta. Bake in the oven for 25-30 mins till the mushrooms are golden.

While the stuffed mushrooms bake, whisk the balsamic vinegar with ½ tbsp olive oil and a pinch of salt and pepper to make a dressing. Toss the salad leaves with the dressing.

When the mushrooms are golden, take them out of the oven and divide between two warm plates. Serve the salad on the side, and tear over the dill to garnish.