Salmon and chickpea fattoush for $3.40 per serve
See more recipes in this Week's Woman's Day.
pita breads, 3, torn
olive oil, ¼ cup
lemon juice, ¼ cup
garlic, 2 cloves, crushed
mixed salad leaves, 100g
salmon, 425g can, drained, flaked
chickpeas, 400g can, rinsed, drained
feta, 100g, crumbled or chopped
tomatoes, 2, chopped
cucumber, 1, chopped
red onion, 1, thinly sliced
- Preheat oven to hot, 200C°C.
- Arrange pita bread in a single layer
on an oven tray. Brush with half the oil and season to taste. Bake 6-8 minutes, until golden and crisp. Cool.
- In a small jug, whisk remaining oil, lemon juice and garlic together. Season and set aside.
- In a large salad bowl, combine salad leaves, salmon, chickpeas, feta, tomato, cucumber and onion. Drizzle with half dressing and toss. Top with pita croutons. Drizzle with remaining dressing to serve.