• 140g Turkey Mince Turkey Mince, 7% fat, cooked
• 40g kale Kale, raw
• 60g red pepper Red Pepper
• 60g cherry tomatoes Cherry Tomatoes
• 100g quinoa Quinoa, cooked
• 7g honey Honey
• 7g mustard Mustard, Dijon
• 5g olive oil Olive Oil

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 honey-mustard dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the kale leaves, peppers and cherry tomatoes with half the dressing.

4. 4

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

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