Serves = 4
- 2x 95g cans naturally smoked salmon
- 60g bag rocket or baby spinach if you prefer
- 2 small fresh cooked beetroot, cut into wedges (or use tinned beetroot slices)
- 1 green apple, remove the core and cut into slices
- 1 red onion, remove ends and papery skin, cut in half then thinly slice
- 1 lemon, zest and juice
- 1 tablespoon olive oil
- 2 tablespoons Greek style or natural yoghurt (reduced fat)