• 140g Turkey Mince Turkey Mince, 7% fat, cooked
• 120g quinoa Quinoa, cooked
• 80g cherry tomatoes Cherry Tomatoes
• 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 cherry tomatoes and aubergine, 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

   Brown the turkey mince in a non-stick pan over high heat, breaking it up with a spoon, for 6-8 minutes until no pink remains.

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

6. 6

   Build the plate: quinoa first, then the veg and turkey mince, spooning over any remaining sauce. Finish with the fresh mint.

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