• 160g Haddock Haddock, baked
• 120g quinoa Quinoa, cooked
• 80g courgette Courgette
• 80g butternut squash Butternut Squash, roasted
• 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 butternut squash, 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

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

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

6. 6

   Build the bowl: quinoa first, then the veg and haddock, spooning over any remaining sauce. Finish with the fresh mint.

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