• 150g Duck Breast Duck Breast, skinless, roasted
• 120g quinoa Quinoa, cooked
• 80g courgette Courgette
• 80g spinach Spinach, raw
• 50g salsa Salsa, tomato
• 50g red onion Red Onion
• 15g lime Lime
• 2 tsp fajita seasoning
• fresh coriander

1. 1

   Prep everything first: wash and trim the courgette and spinach, 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

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

4. 4

   Toss the protein and onion in fajita seasoning and cook over high heat until charred. Finish with lime juice and spoon salsa over the top.

5. 5

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

6. 6

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

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