- 4 asparagus spears
- 2 hard boiled eggs, quartered
- 1 large carrot
- 300g kidney beans
- 1 tbsp sesame seeds
- Juice of half a lemon
- 100ml natural yogurt
- Lightly boil the asparagus and carrot. Drain in cold water and set aside.
- Mix the lemon juice with the yoghurt.
- Dish up the veg and beans, sitting the egg quarters on top. Sprinkle over the seeds and spoon over the lemon yogurt dressing.