Preheat your oven to 180°C/Fan 160°C/Gas 4. Trim the courgette, halve it lengthways and cut it into half-moons around 1cm-thick. Halve the pepper, scoop out the seeds and pith, then thickly slice it. Spread the veg out on a baking tray and drizzle over ½ tbsp olive oil. Season with salt and pepper, toss to coat, then slide into the oven and roast for 15 mins till just starting to soften.

While the veg roast, fill and boil your kettle. Peel and finely chop the onion. Peel and crush the garlic. Warm a medium pan for 1 min on a medium heat. Add 1 tsp olive oil, the onion and some salt and pepper. Fry, stirring often, for 5 mins till glossy. Add 2-3 tbsp cold water and turn the heat down if the onion starts to stick or cooks too quickly.

Fill and boil your kettle. Stir in the crushed garlic and cook for 1 min. Tip in the red quinoa, stir and cook for 1 min.

Crumble in the stock cube and pour in 400ml boiling water. Bring to a simmer, then cook on a low-medium heat for 15-20 mins, uncovered, till all the water is absorbed and the tendrils from the quinoa have unfurled. Stir every now and then.

While the quinoa cooks, trim the dry ends from the Tenderstem® broccoli, cutting any thick spears in half. Snip the cherry tomatoes into 2 bunches. When the courgette and pepper have cooked for 15 mins, remove the tray from the oven. Add the Tenderstem® and cherry tomatoes to the tray. Slide back into the oven for another 10-15 mins till the veg are tender and lightly charred.

Grate the zest from the lemon and stir it through the quinoa. Squeeze in the juice from half the lemon, stir and then taste the quinoa. Add more lemon, salt or pepper if you think it needs it.

Spoon the quinoa into 2 warm shallow bowls. Top with the veg and snip over the chives. Serve with the rest of the zested lemon, sliced into wedges for squeezing.