Recipe courtesy of A Better Choice
Serves 4 | 15 Minutes
Ingredients
100g spiral pasta
1 fresh cooked beetroot, cut into wedges
1 ripe avocado, cubed
2 baby cucumbers, diced
1 heaped tsp Dijon mustard
100g poached salmon, flaked
60g rocket
1 tbsp Greek Yoghurt mixed with 1 tbsp water
Method
1. Cook the pasta following pack instructions, then drain and leave to cool. Toss the pasta with the beetroot, avocado, cucumber, dill, yoghurt and horseradish, then season generously with black pepper.
2. Gently mix the salmon and rocket through the pasta and serve.