• 130g Lamb Leg Lamb Leg, roasted
• 160g sweet potato Sweet Potato, baked
• 80g courgette Courgette
• 80g green beans Green Beans, boiled
• 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 courgette and green beans, then measure out the sauce ingredients.

2. 2

   Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.

3. 3

   Cut the lamb into strips, season well and stir-fry or griddle over high heat for 4-5 minutes until browned but still juicy.

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 courgette and green beans for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: sweet potato first, then the veg and lamb, spooning over any remaining sauce. Finish with the fresh thyme.

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