- 50g wholemeal fusilli
- 1 cooked beetroot, cut into wedges
A favourite in 1970’s British salads (served cooked and pickled in vinegar), beetroot is a…
- ½ small ripe avocado, cubed
Although it’s technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 2 baby cucumbers, sliced
- 2 tbsp chopped dill
- 1 tbsp fat-free Greek yogurt mixed with 1 tbsp water
- 1 heaped tsp creamed horseradish
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
- 50g poached salmon, flaked
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
- 30g rocket
Rocket is a very ‘English’ leaf, and has been used in salads since Elizabethan times. It…
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.
Gently mix the salmon and rocket through the pasta, then tip into your lunchbox or an airtight container.