• 200g chickpeas Chickpeas, canned, drained
• 200g polenta Polenta, cooked
• 80g kale Kale, raw
• 80g mushrooms Mushrooms
• 15g balsamic vinegar Balsamic Vinegar
• 5g honey Honey
• 3g garlic Garlic
• 5g olive oil Olive Oil
• 20g rocket Rocket

1. 1

   Prep everything first: wash and trim the kale and mushrooms, then measure out the sauce ingredients.

2. 2

   Whisk the polenta into simmering stock and cook, stirring, for 5 minutes until thick and creamy.

3. 3

   Pat the chickpeas dry and roast at 200°C for 20 minutes until crisp, tossing halfway.

4. 4

   Simmer the balsamic vinegar with honey and garlic for 2-3 minutes until syrupy. Drizzle over the protein and veg.

5. 5

   Meanwhile, steam or stir-fry the kale and mushrooms for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: soft polenta first, then the veg and chickpea, spooning over any remaining sauce. Finish with the rocket.

Tap ingredients and steps to tick them off as you cook.