RECIPE OF THE WEEK – SCANDI BEETROOT AND SALMON PASTA

 

Ingredients

  • 50g wholemeal fusilli
  • 1 cooked beetroot , cut into wedges
  • ½ small ripe avocado, cubed
  • 2 baby cucumbers , sliced
  • 2 tbsp chopped dill
  • 1 tbsp fat-free Greek yogurt mixed with 1 tbsp water
  • 1 heaped tsp creamd horseradish
  • 50g poached salmon , flaked
  • 30g rocket

Method

  • STEP 1

    Cook the fusilli following pack instructions, then drain and leave to cool. Toss the pasta with the beetroot, avocado, cucumber, dill, yogurt and horseradish, then season generously with black pepper.

  • STEP 2

    Gently mix the salmon and rocket through the pasta, then tip into your lunchbox or an airtight container.

     

 

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