Eat well at work with this easy-to-prepare Scandinavian-inspired beetroot and salmon fusilli salad. It’ll keep you going through the afternoon
SERVES 1 | PREP TIME = 10 mins | COOK TIME = 15 mins
Per Serving = 510 Cals | Fat 17g | Carbs 51g | Protein 35g
50g whole-wheat fusilli pasta
1 cooked beetroot, cut into wedges
½ small ripe avocado, cubed
2 baby cucumbers, sliced
2 tbsp chopped dill
1 tbsp Greek yogurt mixed with 1 tbsp water
1 heaped tsp creamed horseradish
50g poached salmon, flaked
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.