Ingredients (serves 4)

• 450g new potatoes, cut into bite-size pieces
• 300g fresh snapper fillets, skinned
• 250g pack cooked beetroot
• 100g bag mixed salad leaves
• 2 celery sticks, finely sliced
• 50g walnut pieces
• For the dressing
• 6 tbsp good-quality low fat salad dressing
• 2 tsp creamed horseradish sauce

Method

Step 1: Boil the potatoes for 12-15 mins until just tender. Meanwhile, flake the snapper fillets into large pieces and cut the beetroot into bite-size chunks.

Step 2: Drain the potatoes and cool slightly. Mix the salad dressing and horseradish sauce together in a salad bowl and season. Tip in the potatoes – they should still be warm.

Step 3: Add the salad leaves, snapper, beetroot, celery and walnuts, and toss gently.

Nutritional Guide - Per Serve
Sodium: 286mg
Protein: 27.5g
Fat: 9.9g
Energy: 272cal
Carbohydrate: 15.9g
Sat Fat: 1.4g