• 190g Trout Trout, baked
• 255g brown rice Brown Rice, boiled
• 80g aubergine Aubergine
• 80g cauliflower Cauliflower, boiled
• 20g harissa paste Harissa Paste
• 10g lemon juice Lemon Juice
• 50g greek yoghurt Greek Yoghurt, 0% fat
• 10g olive oil Olive Oil
• 30g pomegranate seeds Pomegranate Seeds
• fresh mint

1. 1

   Prep everything first: wash and trim the aubergine and cauliflower, then measure out the sauce ingredients.

2. 2

   Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.

3. 3

   Bake the trout fillet at 200°C for 12 minutes until just cooked.

4. 4

   Loosen the harissa with lemon juice and brush it over the protein before cooking. Swirl a little extra harissa through the yoghurt to serve.

5. 5

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

6. 6

   Build the plate: brown rice first, then the veg and trout, spooning over any remaining sauce. Finish with the fresh mint.

7. 7

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

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