Wild salmon veggie bowl

Ingredients

• Carrots

  Raw

  2 medium or 122g

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

• Beetroot

  Cooked, vacuum packed - Tesco

  2 beetroot or 110g

• Balsamic vinegar

  2 tbsp or 32g

• Dill

  Fresh

  2 tbsp or 1g

• Onions

  Raw

  1 small or 70g

• Salmon

  Alaska Red - Giant

  280g

• Nonpareil Capers in Vinegar

  DeLallo

  15g

Directions

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.
3. Recipe by: BBC Good Food team (source: https://www.bbcgoodfood.com/recipes/wild-salmon-veggie-bowl)