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

1

Preheat your oven to 190C and line a baking tray with baking paper.
2

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.
3

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.
4

Whisk the dressing ingredients in a large jug and pour over the salad, toss and serve immediately.
5

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

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