• 150g Duck Breast Duck Breast, skinless, roasted
• 130g gluten-free pasta Gluten-free Pasta, boiled
• 80g aubergine Aubergine
• 80g cucumber Cucumber
• 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 aubergine and cucumber, then measure out the sauce ingredients.

2. 2

   Cook the gluten-free pasta for 8-10 minutes, stirring often, and rinse briefly to stop it sticking.

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 aubergine and cucumber for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: gluten-free pasta 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.