• 130g Lamb Leg Lamb Leg, roasted
• 150g quinoa Quinoa, cooked
• 80g sweetcorn Sweetcorn, canned
• 80g green beans Green Beans, boiled
• 2 tsp Cajun seasoning
• 10g lemon juice Lemon Juice
• 50g greek yoghurt Greek Yoghurt, 0% fat
• chopped parsley

1. 1

   Prep everything first: wash and trim the sweetcorn and green beans, 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

   Cut the lamb into strips, season well and stir-fry or griddle over high heat for 4-5 minutes until browned but still juicy.

4. 4

   Coat the protein generously in Cajun seasoning. Mix the yoghurt with lemon juice and a pinch of the spice to make a cooling dip.

5. 5

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

6. 6

   Build the bowl: quinoa first, then the veg and lamb, spooning over any remaining sauce. Finish with the chopped parsley.

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