• 200g quorn pieces Quorn Pieces
• 340g new potatoes New Potatoes, boiled
• 80g courgette Courgette
• 80g red pepper Red Pepper
• 2 tsp Cajun seasoning
• 10g lemon juice Lemon Juice
• 50g greek yoghurt Greek Yoghurt, 0% fat
• 80g avocado Avocado
• 5g olive oil Olive Oil
• chopped parsley

1. 1

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

2. 2

   Boil the new potatoes in salted water for 15-18 minutes until a knife slides in easily, then halve.

3. 3

   Pan-fry the Quorn pieces from frozen for 10-12 minutes until golden.

4. 4

   Coat the protein generously in Cajun seasoning. Mix the yoghurt with lemon juice and a pinch of the spice to make a cooling dip.

5. 5

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

6. 6

   Build the plate: new potatoes first, then the veg and quorn, spooning over any remaining sauce. Finish with the chopped parsley.

7. 7

   Bulking upgrade: add the avocado, olive oil for extra energy-dense calories.

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