Beetroot, asparagus and smoked salmon salad recipe

Ingredients

• 125 g (4.4oz) asparagus tips (preferably British)
• 135 g (4.8oz) watercress and salad leaves
• 100 g (3.5oz) smoked salmon
• 2 cooked beetroot dipped in vinegar (not pickled)
• cut into eighths
• 3 tbsp horseradish cream
• 2 tbsp natural yoghurt
• 1 lemon
• juice only

Instructions

1. Place the asparagus tips into a pan of boiling water and cook for 3-4 minutes.
2. Meanwhile assemble the salad leaves and watercress onto 2 small plates and lay on the smoked salmon.
3. Add the beetroot.
4. Then drain the British asparagus tips and lay on top of the salad.
5. Finally mix the dressing ingredients together and drizzle over the salad with lots of black pepper over the top.
6. Finish with the lemon juice.