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Ingredients
  • 3 large free range eggs
  • 4 asparagus spears, woody ends removed
  • ½ tbsp extra virgin olive oil
  • Black pepper
  • ¼ lemon, juiced
  • 1 bunch tenderstem broccoli (broccolini), roughly chopped (keeping tips intact)
  • 30 g walnuts, roughly chopped
  • 65 g plain full-fat Greek yogurt
  • 1 tsp curry powder
  • ⅛ tsp cayenne pepper
  • Sea salt
  • 40 g cherry tomatoes, halved
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