Scandi beetroot & salmon pasta

• wholemeal fusilli↗50g g
• cooked beetroot↗1

  cut into wedges

• avocado↗½ small ripe

  cubed

• baby cucumbers2

  sliced

• chopped dill2 tbsp tbsp
• fat-free Greek yogurt↗1 tbsp tbsp

  mixed with 1 tbsp water

• creamed horseradish↗1 heaped tsp tsp
• poached salmon50g g

  flaked

• rocket↗30g g

Step-by-step instructions

1. 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.

2. 2

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