• 150g Duck Breast Duck Breast, skinless, roasted
• 40g kale Kale, raw
• 60g sweetcorn Sweetcorn, canned
• 60g asparagus Asparagus
• 15g almonds Almonds
• 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 kale leaves, sweetcorn and asparagus with half the dressing.

4. 4

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

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