• 130g Lamb Leg Lamb Leg, roasted
• 150g quinoa Quinoa, cooked
• 80g cherry tomatoes Cherry Tomatoes
• 80g kale Kale, raw
• 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 cherry tomatoes and kale, then measure out the sauce ingredients.

2. 2

   Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.

3. 3

   Cut the lamb into strips, season well and stir-fry or griddle over high heat for 4-5 minutes until browned but still juicy.

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

6. 6

   Build the plate: quinoa first, then the veg and lamb, spooning over any remaining sauce. Finish with the rocket.

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