Wild Salmon Veggie Bowl

2 carrots       1 large courgette

2 cooked beetroot, diced

2 tbsp balsamic vinegar     dill  

1 small red onion, finely chopped

280g poached or canned salmon

2 tbsp capers in vinegar, rinsed

STEP 1 - Shred the carrots and courgette into long strips with a julienne peeler or spiralizer.

STEP 2 - Stir the beetroot, balsamic vinegar, chopped dill and red onion together and spoon on top of the veg. Flake over chunks of the salmon and scatter with the capers and extra dill.