DECONSTRUCTED GREEK SALAD WITH SALMON
SERVES 4 PREP 15 MINUTES
½ cup plain Greek-style yoghurt 1 tablespoon lemon juice 2 teaspoons finely chopped fresh oregano leaves, plus extra leaves to serve 1 garlic clove, crushed 2 baby cos lettuce, quartered, washed 200g red grape tomatoes, halved 1 Lebanese cucumber, thinly sliced 1 red onion, thinly sliced into rings 1 small yellow capsicum, cut into 2cm pieces ¾ cup pitted kalamata olives 100g Greek fetta, crumbled 2 x 150g packets tomato and garlic hot-smoked salmon, skin discarded, flaked (see notes) Lebanese bread rounds, torn, to serve
1 Combine yoghurt, juice, chopped oregano, garlic and 1 tablespoon warm water in a small bowl. Season with salt and pepper. 2 Arrange lettuce, tomato, cucumber, onion, capsicum, olives, fetta and salmon in serving bowls. Drizzle with yoghurt dressing. Sprinkle with extra oregano leaves. Serve with bread. NUTRITION: (per serve) 2288kj; 20.7g fat; 7.9g sat fat; 33.9g protein; 51.6g carbs; 7.6g fibre; 63mg chol; 1369mg sodium.