4 asparagus spears
2 hard boiled eggs, quartered
1 large carrot
300g kidney beans
1 tbsp sesame seeds
Juice of half a lemon
1/2 cup natural yogurt

1. Lightly boil the asparagus and carrot. Drain in cold water and set aside.

2. Mix the lemon juice with the yoghurt.

3. Dish up the veg and beans, sitting the egg quarters on top. Sprinkle over the seeds and spoon over the lemon yogurt dressing.