Smokey Salmon Shawarma-Style Hummus Plate
with Lemon Pepper Fries, Flatbreads & Cucumber Salad
- Fish
- Sesame
- Wheat
- Gluten
- Eggs
- Milk
- May contain traces of allergens
- Crustaceans
- Molluscs
- Almond
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
- Wheat
- Gluten
- Soy
Reporting live, we are bringing you our newest feel good takeaway number; a Middle-Eastern salmon shawarma-inspired plate! With hummus, lemon pepper fries, garlic flatbreads and a cucumber salad, you'll be enjoying your favourite charcoal salmon dish outside of the restaurants and in the comfort of your kitchen!
Ingredients
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs.)
1
Cucumber
2
Garlic
1 packet
Hummus
(Contains: Sesame May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 sachet
Lemon Pepper Seasoning
1
Flatbread
(Contains: Wheat, Gluten May be present: Milk.)
1 packet
Mixed Salad Leaves
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy.)
2
Potato
1
Tomato
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with lemon pepper seasoning, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, in a medium bowl, combine paprika spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add salmon, turning to coat. • When fries have 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Remove pan from heat, then add the honey and a splash of water, turning to coat. TIP: Patting the skin dry helps it crisp up in the pan!
• While salmon is cooking, thinly slice cucumber into rounds. • Cut tomato into thin wedges. • Finely chop garlic.
• In a small bowl, combine garlic, a generous drizzle of olive oil and a pinch of salt and pepper. • Spread flatbreads out evenly on a second lined oven tray (don’t worry if they overlap!) and brush or spread with some garlic oil. • Bake until golden, 5-8 minutes.
• In a second medium bowl, combine cucumber, tomato, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste.
• Slice salmon. • Divide smokey salmon shawarma, lemon pepper fries, cucumber salad and garlic flatbread between plates. • Serve with hummus. Enjoy!
