Lunch recipe
Roasted salmon flakes, baby potatoes, beetroot, cucumber, spinach, and lemon dill yoghurt packed as satisfying lunch boxes.
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Ingredients
saucepan, mixing bowl, knife, chopping board, zester, four lunch boxes
Method
Halve any large baby potatoes, then put all the baby potatoes in a saucepan with cold water. Bring to the boil and simmer for 14 to 16 minutes until a knife slides in easily.
Dice the cooked beetroot, halve and slice the cucumber, roughly chop the spinach, finely chop the dill, then zest and juice the lemon.
Stir the Greek yoghurt with the lemon zest, half the lemon juice, wholegrain mustard, half the dill, black pepper, and 1 teaspoon olive oil until spoonable.
Put the salmon fillets on a small baking tray, rub with the remaining olive oil, and season with a little black pepper, then roast at 200C/180C fan for 10 to 12 minutes until the fish flakes easily.
Drain the potatoes and let them steam-dry for 2 minutes. While warm, toss them with the remaining lemon juice and half the dill yoghurt so the potatoes take on the dressing.
Flake the salmon into large pieces. Divide the spinach, potatoes, beetroot, cucumber, and salmon between four lunch boxes. Spoon over the remaining dill yoghurt and scatter with the last dill.
