• 200g lentils Lentils, green, boiled
• 150g jasmine rice Jasmine Rice, boiled
• 80g mangetout Mangetout
• 80g tenderstem broccoli Tenderstem Broccoli, steamed
• 15g miso paste Miso Paste
• 5g ginger Ginger, fresh
• 5g honey Honey
• 3g sesame oil Sesame Oil
• 5g sesame seeds Sesame Seeds

1. 1

   Prep everything first: wash and trim the mangetout and tenderstem, then measure out the sauce ingredients.

2. 2

   Cook the jasmine rice with 1.5 parts water, covered, for 12 minutes, then fluff with a fork.

3. 3

   Simmer the cooked green lentils with a splash of stock for 5 minutes until they absorb the flavours.

4. 4

   Whisk the miso, grated ginger, honey and sesame oil with a tablespoon of warm water. Brush over the protein and drizzle the rest over the bowl.

5. 5

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

6. 6

   Build the plate: jasmine rice first, then the veg and green lentil, spooning over any remaining sauce. Finish with the sesame seeds.

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