• 150g Duck Breast Duck Breast, skinless, roasted
• 120g pearl barley Pearl Barley, boiled
• 80g asparagus Asparagus
• 80g cucumber Cucumber
• 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 asparagus and cucumber, then measure out the sauce ingredients.

2. 2

   Simmer the pearl barley for 25-30 minutes until plump and chewy, then drain.

3. 3

   Pan-roast the duck breast for 4 minutes per side, then rest for 5 minutes and slice thinly.

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 asparagus and cucumber for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: pearl barley first, then the veg and duck breast, spooning over any remaining sauce. Finish with the cucumber.

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