• 150g Duck Breast Duck Breast, skinless, roasted
• 200g sweet potato Sweet Potato, baked
• 80g courgette Courgette
• 80g butternut squash Butternut Squash, roasted
• 20g harissa paste Harissa Paste
• 10g lemon juice Lemon Juice
• 50g greek yoghurt Greek Yoghurt, 0% fat
• fresh mint

1. 1

   Prep everything first: wash and trim the courgette and butternut squash, then measure out the sauce ingredients.

2. 2

   Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.

3. 3

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

4. 4

   Loosen the harissa with lemon juice and brush it over the protein before cooking. Swirl a little extra harissa through the yoghurt to serve.

5. 5

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

6. 6

   Build the plate: sweet potato first, then the veg and duck breast, spooning over any remaining sauce. Finish with the fresh mint.

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