• 200g black beans Black Beans, canned, drained
• 160g polenta Polenta, cooked
• 80g spinach Spinach, raw
• 80g courgette Courgette
• 50g tzatziki Tzatziki
• 10g lemon juice Lemon Juice
• 30g red onion Red Onion
• 1 tsp dried oregano & smoked paprika
• 40g cucumber Cucumber

1. 1

   Prep everything first: wash and trim the spinach and courgette, then measure out the sauce ingredients.

2. 2

   Whisk the polenta into simmering stock and cook, stirring, for 5 minutes until thick and creamy.

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

   Rub the protein with oregano, paprika and lemon. Spoon over cool tzatziki and scatter with the sliced red onion when serving.

5. 5

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

6. 6

   Build the bowl: soft polenta first, then the veg and black bean, spooning over any remaining sauce. Finish with the cucumber.

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