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Ingredients
- Small pitta breads
- 600g smoked or cured salmon
- 1 red shallot, very finely sliced
- extra virgin olive oil
- Beetroot tahini:
- 2 garlic cloves, crushed
- 1 tsp sea salt
- 2 tbsp lemon juice
- 5 tbsp tahina (sesame paste)
- 1/2 tsp ground cumin
- 3 tbsp plain yoghurt
- 2 tbsp water
- 2 cooked beetroot, diced
Method
To make the beetroot tahini
Whiz the garlic, sea salt, lemon juice, tahina, cumin, yoghurt and water in a blender until smooth. Add a little extra water until thick but runny. Fold in the diced beetroot and refrigerate.
Heat the oven to 180C. Cut the pitta breads into long, thin wedges, and bake for 5 mins until crisp. Arrange 2 or 3 crisp pitta breads and 2 or 3 slices of salmon on each dinner plate, scatter the salmon with shallot, and add a good dollop of beetroot tahini.
Drizzle with a little extra virgin olive oil if you like, and serve.
