- 200g cooked beetroot
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 70g feta
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- 2 limes
The same shape, but smaller than…
- 2 skin-on salmon fillets
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
Chop the beetroot and feta into small cubes and mix with the juice and zest of one lime and some seasoning.
Season the salmon. Heat 2 tbsp of oil in a nonstick frying pan over a high heat. When hot add the salmon, skin-side down, and cook for 3 mins. Flip over, turn the heat down and cook for a further 4-5 mins. Serve with the beetroot salsa and the remaining lime, cut into wedges.