Sports Calendar

Scrub the beetroots clean under cold running water and place in a saucepan with lots of cold water. Bring to the boil and cook briskly for 45-60 minutes, until tender. (The time will vary according to the size of the beetroots.) Drain and, once cool enough to handle, peel the beetroots, then halve and slice. Place in a large bowl with the sliced spring onions.

Whisk together the horseradish, vinegar and olive oil. Season to taste, then add to the beetroot and spring onions. Cover until needed. When you are ready to serve, add the salad leaves to the beetroot mix and toss. Break the trout fillets into large chunks and gently mix into the leaves. Divide between two plates, and serve each with a lemon wedge and a slice of rye bread.

ALTERNATIVE LUNCH SUGGESTIONS

PEA AND HAM SOUP WITH A MULTIGRAIN ROLL

Have 300ml ready-made fresh pea and ham soup with a warm multigrain bread roll.

WATERCRESS SOUP AND PUMPERNICKEL BREAD WITH TURKEY

Have 300ml ready-made fresh watercress soup, followed by 1 slice of pumpernickel bread topped with 100g lean roast turkey

TABBOULEH WITH PRAWNS

Prepare 50g bulgur wheat according to the instructions on the packet and add 1 spring onion, 1 medium-sized tomato,1 chunk of cucumber and some mint, all finely chopped, as well as 100g cooked prawns. Drizzle over 1 tsp extra-virgin olive oil and a squeeze of lemon juice to taste.

BEEF AND HORSERADISH SANDWICH

Make a sandwich using 2 slices of sourdough bread, 80g beef, some horseradish sauce, a sliced tomato and baby-leaf spinach.

CHICKEN AND ARTICHOKE SALAD

Mix 100g cooked, chopped chicken with 100g artichoke hearts. Toss with 1 tsp olive oil and the juice of a fresh lemon. Serve with a warm wholemeal pitta.

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