• 110g halloumi Halloumi
• 270g gluten-free pasta Gluten-free Pasta, boiled
• 80g red pepper Red Pepper
• 80g aubergine Aubergine
• 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 peppers and aubergine, then measure out the sauce ingredients.

2. 2

   Cook the gluten-free pasta for 8-10 minutes, stirring often, and rinse briefly to stop it sticking.

3. 3

   Slice the halloumi and dry-fry in a griddle pan for 2 minutes per side until charred.

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

6. 6

   Build the bowl: gluten-free pasta first, then the veg and halloumi, 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.