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Nutrition: Per serving

  • kcal619
  • fat24g
  • saturates6g
  • carbs60g
  • sugars12g
  • fibre5g
  • protein39g
  • salt1.6g

Method

  • step 1

    Scoop out the seeds from the cucumber with a teaspoon and cut into rounds. Toss with the lemon juice and capers, and season to taste.

  • step 2

    Warm the flatbread under the grill for 1-2 mins on each side. Spread over the yogurt and top with the cubed beetroot, flaked salmon, and the cucumber salad. Sprinkle over the dill fronds and lemon zest, and season with black pepper to serve.

Recipe from Good Food magazine, May 2020

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Comments, questions and tips (1)

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Overall rating

A star rating of 4 out of 5.6 ratings

Johnhuk

question

Is the beetroot just cooked or pickled?

lulu_grimes avatar
lulu_grimes

Hello, It's just cooked. Lulu

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