• 200g lentils Lentils, green, boiled
• 160g pasta Pasta, wholewheat, boiled
• 80g mushrooms Mushrooms
• 80g green beans Green Beans, boiled
• 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 mushrooms and green beans, then measure out the sauce ingredients.

2. 2

   Cook the wholewheat pasta in salted boiling water for 10-12 minutes until al dente; save a splash of pasta water.

3. 3

   Simmer the cooked green lentils with a splash of stock for 5 minutes until they absorb the flavours.

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 mushrooms and green beans for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: wholewheat pasta first, then the veg and green lentil, spooning over any remaining sauce. Finish with the cucumber.

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