• 160g Haddock Haddock, baked
• 150g wild rice Wild Rice, cooked
• 80g butternut squash Butternut Squash, roasted
• 80g green beans Green Beans, boiled
• 20g lemon juice Lemon Juice
• 5g olive oil Olive Oil
• 6g garlic Garlic
• fresh parsley, thyme & black pepper
• lemon wedge

1. 1

   Prep everything first: wash and trim the butternut squash and green beans, then measure out the sauce ingredients.

2. 2

   Cook the wild rice blend according to the pack, usually 20-25 minutes, then drain.

3. 3

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

4. 4

   Toss the protein in lemon juice, olive oil, garlic and herbs before cooking, and squeeze over more lemon to finish.

5. 5

   Meanwhile, steam or stir-fry the butternut squash and green beans for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: wild rice first, then the veg and haddock, spooning over any remaining sauce. Finish with the lemon wedge.

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