This recipe is perfect for dinner parties and is fantastic when served with bread and dip. 


  • 2 pita breads

  • 1 medium sized capsicum finely  chopped

  • 250g cherry tomatoes, cut in half

  • 2 Lebanese cucumbers, thinly sliced

  • 4 baby red radishes, thinly sliced

  • 4 spring onions, thinly sliced

  • 1 cup chopped flat leaf parsley

  • 1 cup freshly chopped mint

  • 250g Huon “Hot Smoked” Salmon,  broken into even pieces                                                                                           

  • For the dressing:

  •  3/4 cup olive oil

  • Juice of 1 lemon

  • 1-2 tbsp. pomegranate molasses

  • 1 tsp sumac

  • 1 pinch salt

  • 1 pinch pepper


  • 1.

    Preheat your oven to 190 dec C and line a baking tray with baking paper

  • 2.

    Brush a little olive oil over the pita breads, place on baking tray and cook for 5-8 mins until the pita breads are crisp. Remove and allow to cool

  • 3.

    Add the capsicum, cherry tomatoes, cucumbers, radishes, spring onions, herbs and salmon to a large bowl. Crush the cooled pita breads with your hands and add to the salad ingredient

  • 4.

    Whisk the dressing ingredients in a large jug and pour over the salad, toss and serve immediately

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 289kj
  • Fat Total 22g
  • Saturated Fat 3g
  • Protein 8g
  • Carbohydrate 16g
  • Sugar 6g
  • Sodium 311mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe by: Peter Georgakapolous from Souvlaki for the Soul

For more information on Huon Aquaculture and recipe ideas, please visit

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