Za’atar salmon flatbreads with a zesty feta yoghurt sauce and fresh salsa
Serves 8
Ingredients
2 tbsp Za’atar
Juice of 1 lemon
Mince 2 garlic cloves
1 tbsp olive oil
2 tbsp honey
1.3kg side of Salmon
1 cucumber - diced
5 large ripe tomatoes - diced
2 capsicum - diced
1 red onion - diced
2 cups Italian parsley – roughly chopped
1 cup fresh mint – roughly chopped
1.5 tbsp red wine vinegar
2 tbsp extra virgin olive oil
2 cups thick Greek yoghurt
1.5 tbsp extra virgin olive oil
½ cup crumbled feta cheese
Juice 2 juicy lemons
1 tsp white pepper
1 large garlic clove - minced
Garnish:
Fresh dill and pomegranate seeds
Store bought flat breads
Instructions
Pre heat the oven to 120 degrees fan bake. Mix the first 5 ingredients together in a bowl. Place the salmon onto a baking tray. Pour the Za’atar mix over the salmon. Season with salt and pepper. Bake salmon at 120 degrees for 35-40 mins.
Whilst the salmon is cooking, chop the salsa ingredients and place into a serving bowl. Add the red wine vinegar and olive oil. Season with salt and pepper, stir and set aside.
Mix the ingredients for the feta yoghurt sauce together, stir well and set aside.
Once the salmon has cooked, let it cool for about 10 minutes. Heat the flat breads over an open gas flame or in a pan.
Garnish the salmon fillet with lots of fresh dill and pomegranate seeds.
Let your guests help themselves and make their own flatbreads and ENJOY!
