Fattoush with Reserve Selection Hot Smoked Blackened Spice Salmon
Peter from Souvlaki For The Soul created this recipe for the Huon Aquaculture Blogger Challenge. He said: “This is no ordinary salad. It’s a conglomerate of crunchy goodness. Every bite screams fresh!” Enjoy this with a Devil’s Corner Sauvignon Blanc or Pinot Grigio or a Brown Brothers Limited Release Riesling.
250g Reserve Selection Hot Smoked Blackened Spice Salmon, broken into even pieces
2 pita breads
1 medium sized capsicum finely chopped
250g cherry tomatoes, cut in half
2 lebanese cucumbers, sliced thinly
4 baby red radishes, thinly sliced
4 spring onions, thinly sliced
1 cup freshly chopped flat leaf parsley
1 cup freshly chopped mint
3/4 cup olive oil
juice of 1 lemon
1-2 tbsp pomegranate molasses
1 tsp sumac
Preheat your oven to 190 deg C and line a baking tray with baking paper.
Brush a little olive oil over the pita breads, place on baking tray and cook for 5-8 mins until the pita breads are crisp. Remove and allow to cool.
Add the capsicum, cherry tomatoes, cucumbers, radishes, spring onions, herbs and salmon to a large bowl. Crush the cooled pita breads with your hands and add to the salad ingredients.
Whisk the dressing ingredients in a large jug and pour over the salad, toss and serve immediately.