Wild Salmon Veggie Bowl

Ingredients

• 2 carrots
• 1 large Zucchini
• 2 cooked beetroot, diced
• 2 tbsp balsamic vinegar
• ⅓ small pack dill, chopped
• 1 small red onion, finely chopped
• 280g poached or canned wild salmon
• 2 tbsp capers in vinegar, rinsed

Method

STEP 1

Shred the carrots and zucchini into long spaghetti strips with a julienne peeler or spiralizer, and pile onto two plates.

STEP 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.