100 g wholewheat pasta (raw weight)
1 pinch of iodised salt for the pasta water
90 ml vegetable stock
5 tablespoons of salad dressing (26% fat content)
1 teaspoon of horseradish
5 tomatoes
1 pinch of iodised salt
80 g smoked salmon
1 head of watercress
300 g seasonal fruit
50 g toasted almond flakes

Bring the pasta to the boil in salted water, following the instructions on the packaging, until firm (al dente), then let it cool. In a large bowl, combine the stock, salad dressing, and horseradish. Wash, core, and slice the tomatoes, then stir them into the mixture and add a pinch of salt.

Slice the salmon thinly and mix it with the pasta and dressing. Let it sit for a few moments before topping with watercress.

For the dessert, wash the fruit, peel if necessary, and chop into small pieces to serve on a plate. Sprinkle with the freshly toasted almond flakes.

Extra tip*

If you require extra energy, a wholemeal bread with herbs or spices can be served as a side.

*(Additional calories for individuals with particularly high caloric requirements – such as those in occupations requiring standing for at least 8 consecutive hours a day, or high-level athletes training for at least 8 hours a week.)

Energy 558 kcal | Protein 22.6 g | Carbohydrates 63 g | Fibre 14.2 g | Fat 23.4 g