• 200g chickpeas Chickpeas, canned, drained
• 120g quinoa Quinoa, cooked
• 80g sweetcorn Sweetcorn, canned
• 80g red pepper Red Pepper
• 2 tsp jerk seasoning
• 80g pineapple Pineapple
• 15g lime Lime
• 15g spring onions Spring Onions
• fresh thyme

1. 1

   Prep everything first: wash and trim the sweetcorn and peppers, 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

   Pat the chickpeas dry and roast at 200°C for 20 minutes until crisp, tossing halfway.

4. 4

   Rub the protein in jerk seasoning and lime juice. Griddle the pineapple slices for 2 minutes each side until charred, then dice into a quick salsa with spring onion.

5. 5

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

6. 6

   Build the plate: quinoa first, then the veg and chickpea, spooning over any remaining sauce. Finish with the fresh thyme.

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