- 2 carrots
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 large courgette
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 2 cooked beetroot, diced
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 2 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- ⅓ small pack dill, chopped, plus some extra fronts (optional)
- 1 small red onion, finely chopped
- 280g poached or canned wild salmon
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
- 2 tbsp capers in vinegar, rinsed
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
Shred the carrots and courgette into long spaghetti strips with a julienne peeler or spiralizer, and pile onto two plates.
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.