Shake up your weeknight meal routine with these family-friendly smoked salmon mini pizzas!
Ingredients
- 60ml (1/4 cup) olive oil
- 2 cloves garlic, crushed
- 6 pita pockets
- 40g baby spinach, thinly shredded
- 1 Lebanese cucumber, halved lengthwise, seeded, thinly sliced
- 3 red radishes, trimmed, thinly sliced
- 1 red onion, thinly sliced
- 2 long green chillies, thinly sliced on the diagonal
- 2 x 175g packets hot-smoked salmon, skinned, flaked (see note)
- Tamar Valley Greek Style Yoghurt (optional), to serve
Herbed Hummus
- 400g can chickpeas, rinsed, drained
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1/4 lemon, zested, juiced
- 2 tablespoons roughly chopped tarragon
- 2 tablespoons roughly chopped flat-leaf parsley
Method
- Step 1To make hummus, process chickpeas, oil, cumin, lemon zest and juice, and 2 tablespoons cold water in a food processor until smooth. Stir in herbs. Season with salt and pepper. Makes 1 1/4 cups.
- Step 2Preheat a chargrill pan or barbecue over high heat. Combine oil and garlic in a small bowl. Brush both sides of pita with garlic oil, then cook for 30 seconds each side or until charred.
- Step 3Spread hummus over pita bases. Divide spinach, cucumber, radishes, onion, chillies and salmon among bases. Drizzle with yoghurt, if using, to serve.
Nutrition
1906 kj
Energy
20g
Fat Total
3g
Saturated Fat
23g
Protein
1182.49mg
Sodium
4g
Carbs (sugar)
42g
Carbs (total)
All nutrition values are per serve
Notes
Top tips: We used Huon brand hot-smoked salmon from supermarkets.
For easy entertaining, serve hummus as a dip with torn chargrilled pita.
For a variation, use Turkish bread rounds instead of pita.
- Author: Dominic Smith
- Image credit: Ben Dearnley
- Publication: MasterChef
0