Asparagus, Beetroot & Smoked Salmon Salad

For the salad:

• 4.4 oz asparagus spears
• 4.7 oz watercress & salad leaves
• 3.5 oz smoked salmon
• 2 beetroot (cooked and dipped in vinegar, cut into eighths)

For the dressing:

• 3 tbsp horseradish cream
• 2 tbsp plain yogurt
• 1 tsp white wine vinegar
• 1 lemon (juiced)
• ground pepper