15 minutes Serves 4



  • 1 cucumber

  • 1 lemon, zested and juiced

  • 1 tbsp capers, roughly chopped

  • 4 flatbread

  • 1 tbsp olive oil

  • salt 

  • pepper

  • 4 tbsp fat-free Greek yogurt

  • 2 small cooked beetroot, diced

  • 4 salmon fillets fillet

  • ½ bunch of parsley 


  • Fill a saucepan with water and bring to a simmer, poach the salmon for 5 minutes until just cooked.

  • Meanwhile assemble the cucumber salad. Cur the cucumber in half and remove the seeds, slice in to rounds add to a bowl.

  • Add the capers and lemon juice to the bowl and season with salt and pepper

  • Toast the flatbreads 

  • Once the salmon is cooked remove and allow to cook and flake 

  • To serve, top the flatbreads with yogurt, salmon, cucumber salad, lemon zest and diced beetroot