• 175g Lamb Leg Lamb Leg, roasted
• 255g basmati rice Basmati Rice, boiled
• 80g red cabbage Red Cabbage, raw
• 80g sweetcorn Sweetcorn, canned
• 8g sriracha Sriracha
• 15g lime Lime
• 50g greek yoghurt Greek Yoghurt, 0% fat
• 1 tsp chipotle chilli flakes & cumin
• 80g avocado Avocado
• 20g tortilla chips Tortilla Chips
• fresh coriander

1. 1

   Prep everything first: wash and trim the red cabbage and sweetcorn, then measure out the sauce ingredients.

2. 2

   Rinse the basmati rice, then simmer in 2 parts water for 10-12 minutes, cover and steam off the heat for 5 minutes.

3. 3

   Cut the lamb into strips, season well and stir-fry or griddle over high heat for 4-5 minutes until browned but still juicy.

4. 4

   Rub the protein with chipotle and cumin. Stir the hot sauce and lime into the yoghurt for a smoky crema.

5. 5

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

6. 6

   Build the plate: basmati rice first, then the veg and lamb, spooning over any remaining sauce. Finish with the fresh coriander.

7. 7

   Bulking upgrade: add the avocado, tortilla chips for extra energy-dense calories.

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