Rinse the quinoa under cold water for 1-2 mins to wash off the soapy coating that can make the grains taste bitter. Tip the quinoa into a pan. Pour in 150ml boiling water. Cover and bring to the boil, then turn down the heat and simmer for 10–12 mins till the quinoa has absorbed the water and is tender. Take off the heat when it’s ready and leave to steam in the pan.

While the quinoa simmers, put another medium pan of water on to boil. Trim the ends off the flat beans, and slice them thinly on the diagonal.

When the water is boiling, add the flat beans and simmer for 2 mins, without the lid on, to just blanch the beans. Drain them and rinse under cold water to cool them. Tip them into a large bowl.

Peel and finely chop the red onion. Trim the short cucumber and peel the skin (it can be bitter). Chop into small dice. Roughly chop the spinach leaves. Slide the onion, cucumber and spinach into the same bowl as the beans.

Spoon the yogurt into a separate small bowl. Peel the garlic clove and grate it into the yogurt. Grate in the lemon zest and squeeze in the juice. Roughly chop the oregano leaves and slide into the bowl. Sprinkle in a pinch of salt and pepper and stir well.

When the quinoa is cooked, allow it to cool slightly, then tip into the bowl with the veg. Spoon over the yogurt dressing and mix well. Divide between warm plates and serve.