• 140g Turkey Mince Turkey Mince, 7% fat, cooked
• 40g kale Kale, raw
• 60g asparagus Asparagus
• 60g red cabbage Red Cabbage, raw
• 15g almonds Almonds
• 12g tahini Tahini
• 15g lemon juice Lemon Juice

1. 1

   Brown the turkey mince in a non-stick pan over high heat, breaking it up with a spoon, for 6-8 minutes until no pink remains.

2. 2

   Whisk together the tahini-lemon dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the kale leaves, asparagus and red cabbage with half the dressing.

4. 4

   Top with the turkey mince and toasted almond, then drizzle with the remaining dressing.

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