• 150g Duck Breast Duck Breast, skinless, roasted
• 40g kale Kale, raw
• 60g edamame beans Edamame Beans
• 60g sweetcorn Sweetcorn, canned
• 60g avocado Avocado
• 8g olive oil Olive Oil
• 15g lemon juice Lemon Juice

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 lemon & olive oil dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the kale leaves, edamame and sweetcorn with half the dressing.

4. 4

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

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