• 150g Duck Breast Duck Breast, skinless, roasted
• 130g gnocchi Gnocchi
• 80g red pepper Red Pepper
• 80g courgette Courgette
• 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 peppers and courgette, then measure out the sauce ingredients.

2. 2

   Pan-fry the gnocchi in a non-stick pan for 6-8 minutes until golden and crisp.

3. 3

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

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

6. 6

   Build the bowl: gnocchi first, then the veg and duck breast, spooning over any remaining sauce. Finish with the red onion.

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