Salmon, Couscous, Lentils and Harissa Spices with Homemade Flatbreads

Heart outline Heart 2 people Clock graphic 30 Minutes Cutlery circle Serves 2


  • 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

Step 1

Heat a ridged griddle pan or non-stick frying panPlace 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.

Step 2

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.

Step 3

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

Step 4

Divide the salad leaves between the plates and sprinkle over the pomegranate seeds.

Step 5

Dress with the lime juice and olive oil. Serve with the warm flatbreads.

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