• 150g Duck Breast Duck Breast, skinless, roasted
• 60g mixed salad leaves Mixed Salad Leaves
• 60g cucumber Cucumber
• 60g asparagus Asparagus
• 100g quinoa Quinoa, cooked
• 15g balsamic vinegar Balsamic Vinegar
• 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 balsamic dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the mixed leaf leaves, cucumber and asparagus with half the dressing.

4. 4

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

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