• 110g halloumi Halloumi
• 340g polenta Polenta, cooked
• 80g mushrooms Mushrooms
• 80g spinach Spinach, raw
• 10g butter Butter
• 9g garlic Garlic
• 10g lemon juice Lemon Juice
• chopped parsley
• 10g butter Butter
• 10g parmesan Parmesan
• chopped parsley

1. 1

   Prep everything first: wash and trim the mushrooms and spinach, then measure out the sauce ingredients.

2. 2

   Whisk the polenta into simmering stock and cook, stirring, for 5 minutes until thick and creamy.

3. 3

   Slice the halloumi and dry-fry in a griddle pan for 2 minutes per side until charred.

4. 4

   Melt the butter with the garlic over a gentle heat for 1 minute, then spoon the foaming garlic butter over the protein and finish with lemon.

5. 5

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

6. 6

   Build the bowl: soft polenta first, then the veg and halloumi, spooning over any remaining sauce. Finish with the chopped parsley.

7. 7

   Bulking upgrade: add the butter, parmesan for extra energy-dense calories.

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