• 200g black beans Black Beans, canned, drained
• 130g pasta Pasta, wholewheat, boiled
• 80g cucumber Cucumber
• 80g asparagus Asparagus
• 5g olive oil Olive Oil
• 15g lemon juice Lemon Juice
• 6g garlic Garlic
• 30g feta Feta
• 1 tsp dried oregano
• 20g red onion Red Onion

1. 1

   Prep everything first: wash and trim the cucumber and asparagus, 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

   Warm the black beans in a pan with a splash of water and the seasoning, lightly crushing a few to thicken.

4. 4

   Whisk the olive oil, lemon juice, garlic and oregano into a dressing. Crumble over the feta when serving.

5. 5

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

6. 6

   Build the plate: wholewheat pasta first, then the veg and black bean, spooning over any remaining sauce. Finish with the red onion.

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