- ½ small cucumber, halved
- ½ lemon, zested and juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tsp capers
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 1 flatbread
- 2 tbsp fat-free Greek yogurt
- 2 small cooked beetroot, cut into cubes
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 1 poached salmon fillet, flaked
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
- a few dill fronds
Scoop out the seeds from the cucumber with a teaspoon and cut into rounds. Toss with the lemon juice and capers, and season to taste.
Warm the flatbread under the grill for 1-2 mins on each side. Spread over the yogurt and top with the cubed beetroot, flaked salmon, and the cucumber salad. Sprinkle over the dill fronds and lemon zest, and season with black pepper to serve.