Name: Scandi beetroot & salmon pasta
Prep time: 10 min
Cook time: 10 min
Yield: 1
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 creamed horseradish -; 50g poached salmon , flaked -; 30g rocket -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Scandi beetroot & salmon pasta

1. 50g wholemeal fusilli -

2. 1 cooked beetroot , cut into wedges -

3. ½ small ripe avocado , cubed -

4. 2 baby cucumbers , sliced -

5. 2 tbsp chopped dill -

6. 1 tbsp fat-free Greek yogurt mixed with 1 tbsp water -

7. 1 heaped tsp creamed horseradish -

8. 50g poached salmon , flaked -

9. 30g rocket -

How to cook deliciously - Scandi beetroot & salmon pasta

1. Stage

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.

2. Stage

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

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Scandi beetroot & salmon pasta

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