• 180g King Prawns King Prawns, raw
• 150g pearl barley Pearl Barley, boiled
• 80g kale Kale, raw
• 80g cherry tomatoes Cherry Tomatoes
• 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 cherry tomatoes, then measure out the sauce ingredients.

2. 2

   Simmer the pearl barley for 25-30 minutes until plump and chewy, then drain.

3. 3

   Stir-fry the king prawns over high heat for 2-3 minutes until pink and curled.

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 cherry tomatoes for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: pearl barley first, then the veg and king prawns, spooning over any remaining sauce. Finish with the rocket.

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