• 1 tbsp olive oil
  • 0.5 tsp ground cumin
  • 1 clove garlic, crushed
  • Zest and juice of 1 washed lemon
  • 80 g fat-free natural yogurt
  • 1 medium head broccoli, broken into florets
  • 250 g bunch asparagus, trimmed
  • 200 g baby leaf watercress, spinach and rocket salad
  • 410 g tin green lentils in water, drained and rinsed
  • 1 ripe avocado peeled, de-stoned and chopped
  • 40 g seed mix


  1. 1

    Make the dressing: in a small bowl, combine the olive oil, cumin, garlic, lemon zest and juice and natural yogurt. Set aside.

  2. 2

    Steam the broccoli over a pan of boiling water for 3-4 minutes, until just tender. Add the asparagus for the final 2 minutes.

  3. 3

    Toss together the salad leaves with the asparagus, broccoli, lentils and avocado. Divide between 4 plates, drizzle with the dressing and serve scattered with the seed mix.

Nutritional Details

Each serving provides
  • Energy 1206kj 288kcal 14%
  • Fat 15.9g 23%
  • Saturates 2.9g 15%
  • Sugars 3.3g 4%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 394kj/94kcal

Each serving provides

16.4g carbohydrate 8.5g fibre 15.5g protein

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