• 270g chickpeas Chickpeas, canned, drained
• 255g wild rice Wild Rice, cooked
• 80g sweetcorn Sweetcorn, canned
• 80g cherry tomatoes Cherry Tomatoes
• 50g salsa Salsa, tomato
• 50g red onion Red Onion
• 15g lime Lime
• 2 tsp fajita seasoning
• 50g guacamole Guacamole
• 20g cheddar cheese Cheddar Cheese
• fresh coriander

1. 1

   Prep everything first: wash and trim the sweetcorn and cherry tomatoes, then measure out the sauce ingredients.

2. 2

   Cook the wild rice blend according to the pack, usually 20-25 minutes, then drain.

3. 3

   Pat the chickpeas dry and roast at 200°C for 20 minutes until crisp, tossing halfway.

4. 4

   Toss the protein and onion in fajita seasoning and cook over high heat until charred. Finish with lime juice and spoon salsa over the top.

5. 5

   Meanwhile, steam or stir-fry the sweetcorn and cherry tomatoes for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: wild rice first, then the veg and chickpea, spooning over any remaining sauce. Finish with the fresh coriander.

7. 7

   Bulking upgrade: add the guacamole, cheddar cheese for extra energy-dense calories.

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