Hot smoked salmon grain bowl with dill yogurt

SERVES 4 PREP 20 mins NO COOK EASY

3 tbsp white wine vinegar

½ tsp caster sugar

80g cucumber, thinly sliced 4 radishes, thinly sliced

2 x 250g pouches

ready-cooked quinoa

1 lemon, juiced

200g natural yogurt

1 tbsp dill, inely chopped,

plus extra to garnish

4 hot smoked salmon illets,

skin removed

3 ready-cooked beetroot in natural

juices, sliced into thin wedges

1 Combine the vinegar and sugar with a pinch of salt in a bowl. Add the cucumber and radishes, toss to combine and set aside.

2 Add the quinoa to another large bowl. Reserve 1 tsp of the lemon juice and pour the rest over the quinoa. Season lightly and toss to combine. Add the yogurt and chopped dill to a small bowl along with the 1 tsp lemon juice and combine. Season.

3 Divide the quinoa between four shallow bowls and top with the salmon, beetroot and pickled vegetables. Drizzle over the yogurt and garnish with the remaining dill.

GOOD TO KNOW folate • ibre • omega-3 • gluten free PER SERVING 517 kcals • fat 16g • saturates 4g • carbs 48g • sugars 11g • ibre 6g • protein 42g • salt 2.7g