SEARED SALMON WITH AL­MOND SALAD & LABNE

SERVES 4 PREP 15 MINS COOK 20 MINS PER SERVE 4261kj COST $$$$$

Woman’s Day (Australia) - - Food to Love -

500g Greek-style yoghurt 2 tbsp olive oil 1 egg­plant, chopped 1 cup al­monds, roasted 500g skin­less salmon fil­lets, cut length­ways into 2 fil­lets 4 small pita bread, char­grilled pome­gran­ate seeds, to serve 1 cup chopped pars­ley leaves 1 cup chopped mint leaves 4 toma­toes, seeded, chopped 1 Le­banese cu­cum­ber, seeded, chopped 4 green onions, thinly sliced 2 tbsp ex­tra vir­gin olive oil 2 tbsp fresh lemon juice 1 garlic clove, crushed

1 To make labne, place a sieve or colan­der over a mix­ing bowl. Line sieve with a cheese­cloth then spoon yoghurt into it. Bring tips of cloth to­gether and tie with rub­ber band. Chill 4 hours or overnight.

2 In a large fry­ing pan, heat half oil on high. Saute egg­plant 4-5 mins un­til ten­der. Trans­fer to a large bowl, cool slightly.

3 In a small food pro­ces­sor, pulse al­monds un­til coarsely chopped. Toss through egg­plant in bowl.

4 Add herbs, tomato, cu­cum­ber and onion to egg­plant. In a jug, whisk re­main­ing in­gre­di­ents to­gether. Sea­son. Toss through salad just be­fore serv­ing.

5 In a fry­ing pan, heat re­main­ing oil on high. Sear salmon 1 min each side, Trans­fer to a plate. Cut into cubes.

6 Top pita bread with labne, salad and salmon slices. Serve sprin­kled with pome­gran­ate seeds.

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