Creamy Harissa, Sweet Potato & Greek Cheese Grain Bowl

Spend less time cooking and make dinner work around you.

Before you begin, get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

You can only heat your food once, then enjoy straight away

Note: Microwave ovens vary. Make sure you heat food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Cut your potato[es] (skins on) into small bite-sized chunks

Add the chopped potato to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 4-6 min or until the potatoes are fork-tender

Meanwhile, boil a kettle

Peel and finely grate (don't chop!) your garlic

Wash your lettuce, then pat it dry with kitchen paper

Tear the lettuce leaves into rough, bite-sized pieces

Squeeze your pouch[es] of glorious grains to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

Add your blanched edamame beans to a colander and pour boiled water all over them to refresh them, then run under cold water until cool

Add your harissa paste (can't handle the heat? Go easy!), natural yoghurt and half the grated garlic (you'll use the rest later!) to a small bowl with a pinch of salt and a splash of cold water

Mix until fully combined – this is your creamy harissa dressing

Add the warmed grains to a large bowl with the remaining grated garlic

Season with a generous pinch of salt and pepper, a pinch of sugar and give everything a good mix up

Add the cooked potato, refreshed edamame beans and torn lettuce to the bowl with a very generous drizzle of olive oil and toss – this is your potato grain salad