Place the wild rice in a medium saucepan, cover with plenty of water, bring to the boil and then reduce to a gentle simmer for 35 minutes until the rice is cooked but still firm. Drain, rinse under cold water and set aside to dry.

Mix the basmati rice with 1 tablespoon of olive oil and ½ teaspoon of salt. Place in a medium saucepan with 330ml of boiling water, cover and cook on the lowest possible heat for 15 minutes. Remove from the heat, place a tea towel over the pan, replace the lid and set aside for 10 minutes. Then uncover and allow to cool down completely.

Bring a small saucepan of water to the boil and add the quinoa. Cook for 9 minutes, then drain in a fine sieve, refresh under cold water and set aside.

Place the almonds and pine nuts in a small pan with 1 tablespoon of olive oil and a pinch of salt. Cook on a medium-low heat for about 5 minutes, stirring frequently. Transfer to a small plate as soon as the pine nuts begin to colour, and set aside.

Heat the sunflower oil in a large frying pan and add the onions, along with ¼ teaspoon of salt and some black pepper. Cook on a high heat for 5-8 minutes, stirring often, so that parts of the onion get crisp and others just soft. Transfer to kitchen paper to drain.

Place all the grains in a large mixing bowl along with the chopped herbs and rocket, fried onion, nuts and sour cherries. Add the lemon juice, zest, remaining olive oil, garlic, ½ teaspoon of salt and some pepper. Mix well and set aside for at least 10 minutes before serving.