Curried mango & chickpea pot
Make this spiced mango, red cabbage, spinach and chickpea salad as a speedy packed lunch for one. It's not only tasty, but healthy too, delivering three of your 5-a-day
Scandi beetroot & salmon pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 50g wholemeal fusilli
- 1 cooked beetrootcut into wedges
- ½ small ripe avocadocubed
- 2 baby cucumberssliced
- 2 tbsp chopped dill
- 1 tbsp fat-free Greek yogurtmixed with 1 tbsp water
- 1 heaped tsp creamed horseradish
- 50g poached salmonflaked
- 30g rocket
Nutrition: Per serving
- kcal453low
- fat18g
- saturates3g
- carbs43g
- sugars13g
- fibre11g
- protein24g
- salt0.9g
Method
step 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.
step 2
Gently mix the salmon and rocket through the pasta, then tip into your lunchbox or an airtight container.
