Mix all the marinade ingredients in a bowl. Trim the loin and put into a plastic bag with the marinade. Seal the bag and rub the marinade well all over the meat making sure the loin is totally covered. Leave in the fridge overnight or up to 24 hours.

Remove the meat from the fridge and bring back to room temperature.

Preheat the oven to 180C/ gas 6.

Place the loin onto a lined baking tray and roast in the oven for 20 minutes until so it is still pink in the middle. Remove from the oven and leave to rest for a few minutes.

Rinse the quinoa in a sieve through cold water and place into a pan. Pour in 300ml of cold water with half a teaspoon of salt. Bring to the boil and cover with a lid turning the heat down to a low simmer.

Cook for 15 minutes or until all the water is absorbed. Remove from the heat and leave to stand. Blanch the peas, edamame and broad beans and refresh in cold water.
Fork through the quinoa to loosen the grains then stir through the peas etc and herbs and season taste. Set aside.

Put the salad on a platter and lie the loin on a diagonal placing it on top of the salad. Serve while the kid is still warm.

Marinade:
1 tbsp red wine vinegar
1 tbsp olive oil
1 tbsp light soy sauce
1 tbsp each of ground coriander and ground cumin
1 tbsp chilli flakes
1 tbsp ground fennel seeds

Quinoa salad:
150g quinoa
50g each of frozen peas, edamame (podded) and broad beans
1 handful of mint leaves
1 handful of flat-leaf parsley leaves