Eat well at work with this easy-to-prepare Scandinavian-inspired beetroot and salmon fusilli salad. It’ll keep you going through the afternoon
Prep:10 mins
Serves 1
50g wholemeal fusilli1 cooked beetroot, cut into wedges½ small ripe avocado, cubed2 baby cucumbers, sliced2 tbsp chopped dill1 tbsp fat-free Greek yogurt mixed with 1 tbsp water1 heaped tsp creamed horseradish50g poached salmon, flaked30g rocket
STEP 1Cook 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 2Gently mix the salmon and rocket through the pasta, then tip into your lunchbox or an airtight container.
