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Ingredients

Method

  • STEP 1

    Shred the carrots and courgette into long spaghetti strips with a julienne peeler or spiralizer, and pile onto two plates.

  • STEP 2

    Stir the beetroot, balsamic vinegar, chopped dill and red onion together in a small bowl, then spoon on top of the veg. Flake over chunks of the salmon and scatter with the capers and extra dill, if you like.

Recipe from Good Food magazine, June 2016

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A star rating of 4.6 out of 5.5 ratings
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