Ingredients
- 2 tbsp of dill, chopped
- 1 tbsp of fat-free greek yogurt, mixed with 1 tbsp water
- 1 small ripe avocado, cubed
- 2 baby cucumbers, sliced
- 30 g of rocket
- 1 tsp of creamed horseradish
- 50 g of poached lightly smoked salmon, flaked
- 1 cooked beetroot, cut into wedges
- 50 g of wholemeal fusilli
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.