• 160g Cod Fillet Cod Fillet, baked
• 120g quinoa Quinoa, cooked
• 80g courgette Courgette
• 80g asparagus Asparagus
• 50g tzatziki Tzatziki
• 10g lemon juice Lemon Juice
• 30g red onion Red Onion
• 1 tsp dried oregano & smoked paprika
• 40g cucumber Cucumber

1. 1

   Prep everything first: wash and trim the courgette and asparagus, 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

   Season the cod and bake at 200°C for 12-15 minutes until opaque and flaking.

4. 4

   Rub the protein with oregano, paprika and lemon. Spoon over cool tzatziki and scatter with the sliced red onion when serving.

5. 5

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

6. 6

   Build the plate: quinoa first, then the veg and cod, spooning over any remaining sauce. Finish with the cucumber.

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