SEARED SALMON WITH ALMOND SALAD & LABNE

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

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.