• 245g King Prawns King Prawns, raw
• 255g quinoa Quinoa, cooked
• 80g peas Peas, frozen, boiled
• 80g courgette Courgette
• 25g pesto Pesto, green
• 10g parmesan Parmesan
• 3g garlic Garlic
• 15g pesto Pesto, green
• 15g almonds Almonds
• 20g rocket Rocket

1. 1

   Prep everything first: wash and trim the peas and courgette, 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

   Stir-fry the king prawns over high heat for 2-3 minutes until pink and curled.

4. 4

   Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.

5. 5

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

6. 6

   Build the plate: quinoa first, then the veg and king prawns, spooning over any remaining sauce. Finish with the rocket.

7. 7

   Bulking upgrade: add the pesto, almonds for extra energy-dense calories.

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