• 3 large eggs Egg, whole, boiled
• 255g quinoa Quinoa, cooked
• 80g red pepper Red Pepper
• 80g spinach Spinach, raw
• 20g harissa paste Harissa Paste
• 10g lemon juice Lemon Juice
• 50g greek yoghurt Greek Yoghurt, 0% fat
• 10g olive oil Olive Oil
• 30g pomegranate seeds Pomegranate Seeds
• fresh mint

1. 1

   Prep everything first: wash and trim the peppers and spinach, 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

   Lower the eggs into boiling water and cook for 6½ minutes, then cool in cold water and peel.

4. 4

   Loosen the harissa with lemon juice and brush it over the protein before cooking. Swirl a little extra harissa through the yoghurt to serve.

5. 5

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

6. 6

   Build the plate: quinoa first, then the veg and soft-boiled egg, spooning over any remaining sauce. Finish with the fresh mint.

7. 7

   Bulking upgrade: add the olive oil, pomegranate seeds for extra energy-dense calories.

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