Cook the 3 grains in plenty of boiling water for 12 minutes, then remove and drain. Rinse under cold water, drain well, place to one side.

Cook the broccolis and cauliflower in separate pans of boiling water for 5 minutes, then drain well in a colander.

meanwhile heat the oil in a large frying pan, add the onion and cook until softened. Add the chickpeas, the ras al hanout spice and cook gently together for 2-3 minutes until lightly coloured.

Add the blanched broccolis and cauliflowers to the pan and cook gently together until the vegetables are just cooked while retaining a little bite to them.

For the dressing, place all the ingredients in a bowl and whisk to combine.

Place the cooked grains, chickpea mixture, dates and spinach in a large bowl, pour over the dressing and toss gently to combine

Divide between 4 serving plates, scatter over the crumbled goats cheese and coriander, then serve

Paul Gayler Tips:

Ras al Hanout  is a spice used in Moroccan and Tunisian dishes, and is available from leading retailers.