• 200g lentils Lentils, green, boiled
• 150g brown rice Brown Rice, boiled
• 80g courgette Courgette
• 80g aubergine Aubergine
• 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 aubergine, then measure out the sauce ingredients.

2. 2

   Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.

3. 3

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

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 aubergine for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: brown rice first, then the veg and green lentil, spooning over any remaining sauce. Finish with the fresh mint.

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