This tasty recipe is low in calories, fat and saturated fat, and makes good use of seasonal beetroot. INGREDIENTS
100g round or curly lettuce leaves, ripped into bite-size pieces
300g cooked beetroot, thinly sliced
125g smoked salmon, cut into ribbons
2 medium shallots, thinly sliced
100g caperberries
1 punnet salad cress, snipped
1½ tbsp runny honey
1 tbsp wholegrain mustard
1 tbsp cider vinegar
1 tbsp sunflower oil
METHOD
1. Divide the lettuce and beetroot between plates. Top with the salmon, shallots, caperberries and cress.
2. Make the dressing. Put the honey, mustard, vinegar, oil and 2 tablespoons water in a clean jam jar, put the lid on and shake together. Season to taste. Pour the dressing over the salad and serve immediately.
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