• Salmon, Orange And Pita Salad
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Salmon, Orange And Pita Salad

Salmon, Orange And Pita Salad

  1. 1 Each Tomatoes
  2. 1 Each Red Radishes
  3. 1 Each Pita Bread Rounds
  4. 1 Each Oranges
  5. 30 Each Mixed Salad Leaves
  6. 1 Each Lemon
  7. 1 Each Lebanese Cucumbers
  8. 1 tsp Ground Sumac
  9. 0 Ground Black Pepper - PANTRY ITEM
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 140 g Atlantic Salmon
  1. 1 Each Tomatoes
  2. 2 Each Red Radishes
  3. 2 Each Pita Bread Rounds
  4. 1 Each Oranges
  5. 60 Each Mixed Salad Leaves
  6. 1 Each Lemon
  7. 1 Each Lebanese Cucumbers
  8. 1 tsp Ground Sumac
  9. 0 Ground Black Pepper - PANTRY ITEM
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 280 g Atlantic Salmon
  1. 2 Each Tomatoes
  2. 3 Each Red Radishes
  3. 3 Each Pita Bread Rounds
  4. 2 Each Oranges
  5. 90 Each Mixed Salad Leaves
  6. 2 Each Lemon
  7. 2 Each Lebanese Cucumbers
  8. 2 tsp Ground Sumac
  9. 0 Ground Black Pepper - PANTRY ITEM
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 420 g Atlantic Salmon
  1. 2 Each Tomatoes
  2. 4 Each Red Radishes
  3. 4 Each Pita Bread Rounds
  4. 2 Each Oranges
  5. 120 Each Mixed Salad Leaves
  6. 2 Each Lemon
  7. 2 Each Lebanese Cucumbers
  8. 2 tsp Ground Sumac
  9. 0 Ground Black Pepper - PANTRY ITEM
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 560 g Atlantic Salmon
  1. 3 Each Tomatoes
  2. 6 Each Red Radishes
  3. 6 Each Pita Bread Rounds
  4. 3 Each Oranges
  5. 180 Each Mixed Salad Leaves
  6. 3 Each Lemon
  7. 3 Each Lebanese Cucumbers
  8. 3 tsp Ground Sumac
  9. 0 Ground Black Pepper - PANTRY ITEM
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 840 g Atlantic Salmon

Prep:

  1. Wash and cut tomatoes into wedges.
  2. Cut pita pocket bread rounds into 2cm-wide strips.
  3. Rinse and thinly slice red radishes.
  4. Rinse mixed salad leaves.
  5. Pre-heat oven to 200c.
  6. Wash and chop lebanese cucumbers.
  7. Peel, halve and thinly slice oranges.

Method:

  1. Serve bread strips with salad and salmon. Garnish with cracked black pepper.
  2. Meanwhile, heat an oiled, non-stick frying pan over a medium to high heat. Add salmon. Cook for about 2 to 3 minutes on each side, or until cooked to your liking. Sprinkle with sumac.
  3. Toss bread with a little olive oil to coat and season with salt and pepper. Place on an oven tray. Cook in the oven for about 6 minutes, or until crisp. Remove.
  4. To make dressing, squeeze juice from lemon, whisk with olive oil in a large bowl. Use about 3 parts oil to 1 part juice. Add salad leaves, tomatoes, cucumbers, oranges and radishes. Toss to coat.
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