• 130g Salmon Fillet Salmon Fillet, baked
• 150g couscous Couscous, cooked
• 80g aubergine Aubergine
• 80g red pepper Red Pepper
• 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 aubergine and peppers, then measure out the sauce ingredients.

2. 2

   Pour just-boiled stock over the couscous, cover for 5 minutes, then fluff with a fork.

3. 3

   Place the salmon on a lined tray, brush with some of the sauce and bake at 200°C for 12-14 minutes until it flakes easily.

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 aubergine and peppers for 3-5 minutes until just tender with a little bite.

6. 6

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

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