[Veg/Healthy] Double Zingy Plant-Based Mince & Garlic Rice

• Meanwhile, roughly chop Asian greens. Thinly slice spring onion. • Zest lime to get a pinch and slice into wedges. Trim pea pods. • Slice zucchini into thin half-moons. • In a small bowl, combine the low sodium soy sauce, honey and a splash of water. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook zucchini and pea pods, until tender, 4-5 minutes. Add Asian greens and cook until wilted, 1-2 minutes. Transfer to a bowl and season. TIP: Add a dash of water to the pan to help speed up the cooking process.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes.

• To pan, add the remaining garlic and cook until fragrant, 1 minute. • Add honey-soy mixture and cooked veggies, tossing to coat, 1 minute. • Remove pan from heat and add a generous squeeze of lime juice. Season generously with salt and pepper. • To rice, add lime zest, stirring to combine. TIP: Seasoning is key in this dish, so taste and season with more salt and pepper if needed.