● Cooks in 20 mins
● Serves 2
1 x 300g pack Tassal fresh Tassie diced Salmon OR 300g Tassal Tassie salmon, cut into 4cm cubes
1/2 punnet cherry tomatoes
1 small cucumber, chopped
Small handful fresh parsley
Small handful fresh mint
Yoghurt, to serve
Sriracha, to serve
1/2 tbsp olive oil, plus extra oil for cooking
1 tsp sumac spice mix or Middle Eastern Spice blend
4 small wholemeal pittas
1 baby cos lettuce, washed
1/3 cup prepared hummus
STEP 1: Make salad - in a bowl toss together tomatoes, cucumber, and herbs. Set aside. Spoon yoghurt into a serving bowl and swirl with sriracha.
STEP 2: Brush salmon in oil on both sides and sprinkle with sumac spice to coat. Heat a non-stick pan or BBQ over medium heat, add a little more oil to the pan and cook salmon for 7 minutes, turning to ensure cooked on all sides.
STEP 3: Enjoy pitas with a spread of hummus, lettuce, and salmon, top with tomato salad and drizzle with yoghurt & sriracha.