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5 from 2 votes

Harissa Salmon Flatbreads

Prep Time15 minutes
Cook Time15 minutes
Servings: 2 people

Ingredients

For the harissa salmon

  • 1 tablespoon harissa paste
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cumin powder
  • 1 teaspoon paprika powder
  • 2 cloves garlic (Minced)
  • 1 tablespoon olive oil
  • 2 salmon fillets (cut into bite size chunks)

For the cucumber mint yoghurt

  • 200 g dairy free plain yoghurt
  • 1/2 cucumber (grated and then the juice squeezed out)
  • Juice of 1/2 a lime
  • Handful fresh mint (finely chopped)

For serving

  • 2 gluten free pitta/flat breads
  • Handful iceberg lettuce (shredded)
  • 1/4 red cabbage (finely chopped)
  • 2 spring onions (finely chopped)
  • Handful pomegranate seeds
  • 2 lime wedges

Instructions

For the salmon

  • In a large bowl combine harissa paste, lemon juice, cumin, paprika, garlic and olive oil. Mix well.
  • Add your salmon chunks and mix well until they are coated in the harissa mixture.
  • Heat a large non stick pan on a medium to high heat and add a little more olive oil. Add the salmon and cook for around 5 minutes, until crispy on the outside and cooked through.

For the cucumber mint yoghurt

  • Combine dairy free yoghurt with grated cucumber (ensure that all of the juice is squeezed out of the cucumber first), lime juice and fresh mint.

Assemble

  • Toast your gluten free pittas until warm.
  • Assemble your flat breads by adding the mint yogurt, followed by iceberg lettuce, red cabbage, the harissa salmon, spring onion and pomegranate seeds. Serve with lime wedges.