• 200g Duck Breast Duck Breast, skinless, roasted
• 255g couscous Couscous, cooked
• 80g kale Kale, raw
• 80g cucumber Cucumber
• 15g balsamic vinegar Balsamic Vinegar
• 5g honey Honey
• 3g garlic Garlic
• 5g olive oil Olive Oil
• 30g goat's cheese Goat's Cheese, soft
• 15g walnuts Walnuts
• 20g rocket Rocket

1. 1

   Prep everything first: wash and trim the kale and cucumber, 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

   Pan-roast the duck breast for 4 minutes per side, then rest for 5 minutes and slice thinly.

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

6. 6

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

7. 7

   Bulking upgrade: add the goat's cheese, walnuts for extra energy-dense calories.

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