Salmon and Beetroot Pita

1 small wholemeal pita bread

90 g tinned salmon in spring water, drained

1/2 small fresh baby beetroot

1 cup rocket

1/4 red onion, finely sliced

1 tsp apple cider vinegar

1/4 avocado

1 tsp hemp seeds

Peel and grate the beetroot.

In a bowl, combine the salmon with onion, rocket, beetroot, vinegar and hemp seeds.

Warm the pita bread in a toaster, slice open, spread inside with avocado and stuff it with salmon-beetroot mixture.

Serves 1

Kj 1736.4

Cal 413

Protein 30.5 g

Carbs 34.6 g

Sugar 5.3 g

Total fat 14.8 g

Fibre 10.4 g