A sweet, light, Middle-Eastern summer dish.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 6 minutes
    • Moroccan

    Blackberry and Smoked Salmon Fatoush

    Recipe Information

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    2 x 150g packs Fresh Blackberries
    1 x 200g pack The Fishmonger Smoked Salmon 
    1 x 120g bag Watercress, Spinach and Rocket Leaves 
    ½ Cucumber
    2 x 100g Packs Worldwide Foods Spice Infusion Cous Cous 
    150g Log Goats Cheese
    1 x Red Onion
    6g Fresh Mint
    2 x White Pitta Bread 
    120ml Specially Selected Olive Oil
    10ml Grandessa Honey 
    1 x Lemon 
    1 x Teaspoon Stonemills Chilli Powder
    Preheat the oven to 200°c/400°f/Gas Mark 6
    Mix 20ml olive oil with the chilli powder 
    Brush this over the tops of the pitta bread – bake in the oven for 5 to 6 minutes until crisp - remove from the oven and cut the bread into thin strips  
    In a bowl, mash one of the packs of the blackberries with a fork
    Add the rest of the olive oil and the honey
    Juice the lemon and add this to the bowl, season with some salt and black pepper and whisk well
    Make up the couscous as directions on the packs 
    Peel, half and thinly slice the red onion
    Thinly slice the cucumber 
    Rip the salmon into smaller pieces 
    Chop the mint finely
    In a large bowl mix the leaves, cucumber, salmon, couscous, onion and the remaining blackberries – add the strips of pitta bread, crumble over the goats cheese and sprinkle over the mint 
    Mix the dressing again and drizzle over the salad and serve

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