• 110g halloumi Halloumi
• 255g jasmine rice Jasmine Rice, boiled
• 80g edamame beans Edamame Beans
• 80g bean sprouts Bean Sprouts
• 40g peanut satay sauce Peanut Satay Sauce
• 15g juice of ½ lime Lime
• 5g soy sauce Soy Sauce
• 15g peanut butter Peanut Butter, smooth
• 50g coconut milk Coconut Milk, light
• 10g peanuts Peanuts, roasted

1. 1

   Prep everything first: wash and trim the edamame and beansprouts, then measure out the sauce ingredients.

2. 2

   Cook the jasmine rice with 1.5 parts water, covered, for 12 minutes, then fluff with a fork.

3. 3

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

4. 4

   Warm the satay sauce with the lime juice, soy and a splash of hot water until pourable. Drizzle over everything to serve.

5. 5

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

6. 6

   Build the plate: jasmine rice first, then the veg and halloumi, spooning over any remaining sauce. Finish with the peanuts.

7. 7

   Bulking upgrade: add the peanut butter, coconut milk for extra energy-dense calories.

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