• 130g Lamb Leg Lamb Leg, roasted
• 120g quinoa Quinoa, cooked
• 80g peas Peas, frozen, boiled
• 80g mushrooms Mushrooms
• 25g pesto Pesto, green
• 10g parmesan Parmesan
• 3g garlic Garlic
• 20g rocket Rocket

1. 1

   Prep everything first: wash and trim the peas and mushrooms, 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

   Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.

5. 5

   Meanwhile, steam or stir-fry the peas and mushrooms 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.