• 150g Duck Breast Duck Breast, skinless, roasted
• 40g spinach Spinach, raw
• 60g edamame beans Edamame Beans
• 60g bean sprouts Bean Sprouts
• 15g walnuts Walnuts
• 50g greek yoghurt Greek Yoghurt, 0% fat
• fresh dill & mint

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 yoghurt-herb dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the spinach leaves, edamame and beansprouts with half the dressing.

4. 4

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

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