• 160g Haddock Haddock, baked
• 130g pasta Pasta, wholewheat, boiled
• 80g aubergine Aubergine
• 80g cherry tomatoes Cherry Tomatoes
• 15g balsamic vinegar Balsamic Vinegar
• 5g honey Honey
• 3g garlic Garlic
• 5g olive oil Olive Oil
• 20g rocket Rocket

1. 1

   Prep everything first: wash and trim the aubergine and cherry tomatoes, 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

   Bake the haddock at 200°C for 12-14 minutes until it just flakes.

4. 4

   Simmer the balsamic vinegar with honey and garlic for 2-3 minutes until syrupy. Drizzle over the protein and veg.

5. 5

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

6. 6

   Build the bowl: wholewheat pasta first, then the veg and haddock, spooning over any remaining sauce. Finish with the rocket.

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