Grilled snapper and beetroot salad

Name: Grilled snapper and beetroot salad
Ingredients: 120 g Snapper, raw; 0.125 medium lemon(s); 1 tsp fresh rosemary; 0.5 cup(s) Beetroot; 75 g Cucumber; 30 g Reduced fat feta cheese; 2 tsp Olive oil; 40 g Potato(es) baked

Points® value

Meal Items

Snapper, raw

120 g

lemon(s)

⅛ medium

fresh rosemary

1 tsp

Beetroot

½ cup(s)

Cucumber

75 g

Reduced fat feta cheese

30 g

Olive oil

2 tsp

Potato(es)

40 g, baked

Notes

Grill 120g fillet snapper with 1 lemon wedge and 1 sprig of rosemary. Toss ½ cup beetroot, sliced cucumber and 30g reduced-fat feta cheese and drizzled 2 tsps of olive oil. Serve with 40g baked potato.

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Grilled snapper and beetroot salad

Meal Items

Notes

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