• 150g Duck Breast Duck Breast, skinless, roasted
• 40g kale Kale, raw
• 60g red pepper Red Pepper
• 60g red cabbage Red Cabbage, raw
• 100g quinoa Quinoa, cooked
• 15g mayonnaise Mayonnaise, light
• 8g parmesan Parmesan
• 10g 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 light caesar dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the kale leaves, peppers and red cabbage 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.