• 150g Duck Breast Duck Breast, skinless, roasted
• 40g spinach Spinach, raw
• 60g red pepper Red Pepper
• 60g sweetcorn Sweetcorn, canned
• 15g pumpkin seeds Pumpkin Seeds
• 12g tahini Tahini
• 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 tahini-lemon dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the spinach leaves, peppers and sweetcorn 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.