2 beetroots
spinach
salmon
pepper to taste
salt to taste
garlic powder to taste
2 greek yoghurts
roasted pistachios
lemon juice
Directions
On the preheated pan roast the beetroots and season as desired. On the grilling pan prepare the salmon and season it with the mixture of lemon juice, pepper, salt and garlic powder. When the beetroots and the fish are ready, decorate the plate with the fresh spinach leaves. Spoon the yoghurt and form a round heap over the spinach. Top the yoghurt with roasted pistachios and salmon. Serve with roasted pistachios and baked ciabatta bread, enjoy!:)
