• 3 large eggs Egg, whole, boiled
• 255g pearl barley Pearl Barley, boiled
• 80g carrots Carrots, raw
• 80g peas Peas, frozen, boiled
• 20g lemon juice Lemon Juice
• 5g olive oil Olive Oil
• 6g garlic Garlic
• fresh parsley, thyme & black pepper
• 10g butter Butter
• 5g olive oil Olive Oil
• lemon wedge

1. 1

   Prep everything first: wash and trim the carrot and peas, then measure out the sauce ingredients.

2. 2

   Simmer the pearl barley for 25-30 minutes until plump and chewy, then drain.

3. 3

   Lower the eggs into boiling water and cook for 6½ minutes, then cool in cold water and peel.

4. 4

   Toss the protein in lemon juice, olive oil, garlic and herbs before cooking, and squeeze over more lemon to finish.

5. 5

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

6. 6

   Build the plate: pearl barley first, then the veg and soft-boiled egg, spooning over any remaining sauce. Finish with the lemon wedge.

7. 7

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

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