SALMON, COUSCOUS, LENTILS AND HARISSA SPICES WITH HOMEMADE FLATBREADS
Heat a ridged griddle pan or non-stick frying pan
Place the flours and salt into a large bowl and mix, then make a well in the centre. Pour in the yogurt and the butter and mix to a soft dough. Knead for a few minutes until smooth then tip onto a lightly floured board. Divide into 4 pieces and roll each out to a round or oval. Cook on the griddle for a few minutes each side until puffed and golden.
Meanwhile, heat the Salmon Creations according to the pack instructions and divide between 4 plates
Divide the salad leaves between the plates and sprinkle over the pomegranate seeds. Dress with the lime juice and olive oil. Serve with the warm flatbreads.
- 2 packs John West Creations Salmon, Giant Couscous and Lentils with Harissa Spices
- watercress and baby leaves
- ½ pomegranate, seeds only
- ½ lime
- 1tsp extra virgin olive oil
- 100g self raising flour
- 50g strong bread flour
- 20g butter, melted
- 150g natural yogurt
- good pinch sea salt