• 130g Lamb Leg Lamb Leg, roasted
• 150g wild rice Wild Rice, cooked
• 80g courgette Courgette
• 80g green beans Green Beans, boiled
• 10g olive oil Olive Oil
• 6g garlic Garlic
• 10g lemon juice Lemon Juice
• large handful of parsley & oregano, chilli flakes
• 15g red onion Red Onion

1. 1

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

   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

   Finely chop the herbs and mix with the garlic, olive oil, lemon juice and chilli flakes. Spoon the chimichurri over the sliced protein.

5. 5

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

6. 6

   Build the plate: wild rice first, then the veg and lamb, spooning over any remaining sauce. Finish with the red onion.

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