Carbohydrates: 5.5 g
Protein: 0 serve
40 g green pepper, cut in large chunks lengthways
50 g carrot, cut in chunks 60 g smoked salmon
45g arugula herbs and spices to season
1: Roast peppers until grill on in a very hot oven skin side up until blister and blackens remove from heat. Cover pepper to keep warm for 5minutes then peel away skin, slice peppers thinly. Roast carrot in the oven also.
2: To serve place arugula on a plate, and place salmon and vegetables on top.
3: Add the dressing of your choice