Beetroot & Smoked Salmon Slice

Prep Time

15 mins

Makes

2 servings

Ingredients

• 80g watercress
• 1 tbsp shelled almonds
• 2 tbsp olive oil
• Zest and juice ½ lemon
• 125g cooked beetroot, coarsely grated
• 125g reduced fat soft cheese
• 1 tbsp dill, chopped, plus extra to garnish
• 150g smoked salmon
• 2 Deli Kitchen Sliced Focaccia

Method

1. In a mini blender, place the watercress, almonds, olive oil, 2 tbsp water and a squeeze of lemon. Season and whizz until smooth.
2. Mix beetroot, soft cheese, lemon zest and dill until rippled. Set aside.
3. Heat a chargrill pan, split the Deli Kitchen Sliced Focaccia open and toast the cut side of each until char lines appear.
4. Spread each piece with the beetroot and cheese mix, top with some smoked salmon.
5. Drizzle with a little watercress pesto, and garnish with the remaining dill. Serve and enjoy.

TIP: leftover pesto can be kept for 2 days in the fridge, or frozen for up to a month.