Trim the base off the cauliflower and chop the cauli into small florets. Thinly slice the stalk. Peel the red onions and thinly slice them. Peel the garlic cloves and crush them. Halve the pepper and scrape out the seeds and membrane. Slice it into thin strips. Trim the courgette and dice it. Roughly chop the tomatoes. Trim any woody ends off the kale and finely shred the leaves.

Pour 1 tbsp olive oil into a large pan and bring to a high heat. Slide in the cauliflower and sprinkle over a little salt and pepper. Fry for 5 mins, turning once or twice, till golden and caramelised at the edges. Scoop the cauliflower out onto a side plate.

Reduce the heat of the pan to medium and add an extra 1 tbsp oil. Tumble in the sliced onions, courgette and pepper and cook for 5-6 mins, stirring occasionally. While the veg cook, rinse the quinoa under cold water for 1-2 mins.

Stir the garlic, 1 tbsp cumin and a pinch of cayenne pepper (it’s hot, so add as much or as little as you prefer) and cook for 1 min, stirring.

Tip the cauliflower and quinoa into the pan. Add the tomatoes and kale. Crumble in the stock cube and pour in 1 ltr boiling water. Bring to the boil, then reduce to a simmer. Cover with a lid. Cook for 20 mins, till all the water has been absorbed.

When the quinoa is tender, remove the pan from the heat and give everything a good stir. Grate in the lemon zest and squeeze in the juice. Stir through 1 tbsp oil. Have a taste and add a little more salt and pepper if needed. Scoop the tabbouleh into warm bowls and serve.