• 150g Duck Breast Duck Breast, skinless, roasted
• 40g kale Kale, raw
• 60g bean sprouts Bean Sprouts
• 60g red cabbage Red Cabbage, raw
• 15g pumpkin seeds Pumpkin Seeds
• 7g honey Honey
• 7g mustard Mustard, Dijon
• 5g olive oil Olive Oil

1. 1

   Pan-roast the duck breast for 4 minutes per side, then rest for 5 minutes and slice thinly.

2. 2

   Whisk together the honey-mustard dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the kale leaves, beansprouts and red cabbage with half the dressing.

4. 4

   Top with the duck breast and pumpkin seed, then drizzle with the remaining dressing.

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