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Salmon, Couscous, Lentils and Harissa Spices with Homemade Flatbreads

Name: Salmon, Couscous, Lentils and Harissa Spices with Homemade Flatbreads
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 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

mins

30

approx

2

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Average rating: 2.6/5 from 16 reviews

Nutrition

INGREDIENTS

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.

EXPERTs TIP

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