Chermoula-Honey Salmon & Pita Chips Salad
with Charred Capsicum & Babaganoush
- Gluten
- Wheat
- Fish
- Eggs
- Sesame
- Almond
- May contain traces of allergens
- Milk
- Crustaceans
- Molluscs
- Soy
- Almond
- Cashew
- Macadamia
- Walnut
- Brazil nut
- Hazelnut
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
These chermoula-honey salmon strips deserve a salad that is just as tasty as they are. Stepping up to the plate today, is charred capsicum, spring onion, pita bread and babaganoush, all ready to take you on a Middle Eastern flavour adventure!
Ingredients
2
Pita Bread
(Contains: Gluten, Wheat; May be present: Milk.)
1
Capsicum
1
Cucumber
1
Spring Onion
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Mixed Salad Leaves
1 packet
Babaganoush
(Contains: Eggs; May be present: Almond, Cashew, Macadamia, Milk, Walnut.)
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Cut or tear pita bread (see ingredients) into bite-sized pieces.
• Place on a lined oven tray with a drizzle with olive oil and season with salt
and pepper.
• Toss to coat and bake until golden, 8-10 minutes.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook capsicum, until tender and slightly charred, 4-5 minutes. Transfer to a large bowl and allow to cool.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
• Remove from heat and add the honey, gently turning salmon to coat.
• To the bowl with the capsicum, add pita chips, cucumber, spring onion, mixed
salad leaves and a drizzle of olive oil and vinegar. Toss to combine and season to taste.
• Divide charred capsicum salad between bowls.
• Top with chermoula-honey salmon and babaganoush.
• Drizzle over golden goddess dressing.
• Garnish with flaked almonds to serve. Enjoy!
