Recipes

Fattoush with Reserve Selection Hot Smoked Blackened Spice Salmon

Peter from Souvlaki For The Soul said it best when describing his recipe for the Reserve Selection Blogger Challenge – “This is no ordinary salad. It’s a conglomerate of crunchy goodness. Every bite screams fresh!”

Preparation:: 10 Minutes
Cooking:: 10 Minutes
Serves:: 4

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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

Step 01

Preheat your oven to 190C and line a baking tray with baking paper.
Step 02

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.
Step 03

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.
Step 04

Whisk the dressing ingredients in a large jug and pour over the salad, toss and serve immediately.
Step 05

For more great recipes from Souvlaki For the Soul visit - www.souvlakiforthesoul.com

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Recipes

Fattoush with Reserve Selection Hot Smoked Blackened Spice Salmon

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HUON Suggested Recipes

Creamy pasta with Reserve Selection Hot Smoked Ocean Trout

Boudine of Reserve Selection Whisky Cured Smoked Salmon

Huon Salmon Pate Canapes

Reserve Selection Honey Cured Hot Smoked Salmon, leek and asparagus quiche

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