Simon Rimmer served up a Za’atar Roasted Chickpea Salad for the summer on Sunday Brunch.

The ingredients are: 15g toasted sesame seeds, 12g sumac, 25g fresh thyme, 25g fresh marjoram, 25g dried oregano, 15g sea salt, 1 tin of washed, drained chickpeas, 2 carrots, peeled and coarsely grated, 150g cooked quinoa, Handful rocket, 2 sliced spring onions, Half diced cucumber, 30g toasted pumpkin seeds and 15g pomegranate seeds.

For the dressing: 50ml pomegranate molasses, 30ml red wine vinegar, tbs dijon mustard, tbs maple syrup, 150ml olive oil and Salt and pepper.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.