70ggood quality vegetable oilneutral flavour, such as sunflower or rapeseed
½green chillimild variety, chopped
1small garlic clovechopped
10gfresh gingerpeeled, chopped
2tbsphoney/maple or agave syrupadjust amount to suit your taste
Sea salt and pepper to taste
Place all of the sauce ingredients in a blender and puree until the mixture is smooth. Set aside.
In a bowl combine the quinoa, pomelo, coconut milk and chickpeas, pour over some of the sauce (leaving a little to pour over individual portions or to save for later), season to taste, stir well and serve.
Prepare the quinoa ahead by boiling it (according to packet instructions) and, once cooled, refrigerating until you are ready to make the recipe. Cooked quinoa can be refrigerated for up to 3 days.
You can also peel and crumble the pomelo a few hours before putting the salad together. Just remember to keep it covered and refrigerated.
The cilantro sauce can also be made in advance and refrigerated in an airtight container for up to 2 days.