Begin by pre-heating your oven to 180 degrees Celsius. While this is happening, wash and dry the lambs lettuce and place in a large bowl. Drain the tin of chickpeas and then place in a large bowl and add enough water to cover and be about 1 com of water above the level of the chickpeas. Put your hand in the bowl and garb a handful of the chickpeas then roll between your fingers to loosen off the skin. Repeat 5 – 6 times then skim out the skin and discard, then repeat until you have peeled all the skin off. Once done, drain and add to an oiled oven proof dish. Then wash the cherry tomatoes and once dried add to another oven dish, place both oven dishes in the oven for 25 minutes. When the time is up, mix up the contents of the two dishes and return to the oven for another 15 minutes, then remove and leave to cool. Once cooled, add the cooked quinoa (follow the instructions on the packet) to a large dish and leave the tomatoes in the separate oven dish.

Continue by removing the stalk of the red pepper, washing the outside thoroughly then removing the internal white structures and seeds. Then cut the pepper into long fingers before dicing across to create small pepper dice. When done, add to the quinoa. Once this is completed, take a jug and mix together the olive oil, balsamic vinegar, lemon juice as well as of salt and pepper, use a whisk to combine then add half to the lamb’s lettuce and half to the quinoa, mix thoroughly then serve the lamb’s lettuce to plates first, top with one to two dessert spoons of quinoa/pepper mix and top it all off with the roasted cherry tomatoes.