Ingredients
2 carrots
1 large courgette
2 cooked beetroot, diced
2 tbsp balsamic vinegar
⅓ small pack dill, chopped, plus some extra fronts (optional)
1 small red onion, finely chopped
280g poached or canned wild salmon
2 tbsp capers in vinegar, rinsed
Method
1. Shred the carrots and courgette into long spaghetti strips with a julienne peeler or spiralizer, and pile onto two plates.
2. Stir the beetroot, balsamic vinegar, chopped dill and red onion together in a small bowl, then spoon on top of the veg. Flake over chunks of the salmon and scatter with the capers and extra dill, if you like.
