SEARED SALMON WITH ALMOND SALAD & LABNE

SERVES 4 PREP 15 MINS COOK 20 MINS

• 500g Greek-style yoghurt

• ½ cup extra-virgin olive oil

• 1 eggplant, chopped

• 1 cup almonds, roasted

• 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 fresh lemon juice

• 1 garlic clove, crushed

• 500g skinless salmon fillets, cut lengthways into 2 fillets

• 4 small pita bread, chargrilled

• pomegranate seeds, to serve

1 To make labne, place a sieve or colander over a mixing bowl. Line sieve with a cheesecloth or clean chux, 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 3 tbsp 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 lemon juice, garlic and 2 tbsp oil. 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.