• 140g Beef Mince Beef Mince, 5% fat, cooked
• 120g quinoa Quinoa, cooked
• 80g kale Kale, raw
• 80g cherry tomatoes Cherry Tomatoes
• 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 kale and cherry tomatoes, then measure out the sauce ingredients.

2. 2

   Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.

3. 3

   Brown the lean beef mince in a hot pan for 6-8 minutes, breaking it up, then drain any excess fat.

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 kale and cherry tomatoes for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: quinoa first, then the veg and lean beef, spooning over any remaining sauce. Finish with the red onion.

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