Gut Health Pita
Fermentation and its possible health benefits is a trend often written about in recent times. Regardless of any health properties, it is a great way to store excess food, particularly vegetables. Best of all it adds a little zing to meals and just tastes great!
- 4 x 100g Mt Cook Alpine Salmon (skin on)
- 4 x pita bread (or any bread or wrap)
- 1/2 cup x skyr yoghurt
- 50g x kimchi (alternatively you can use sauerkraut or any other fermented vegetable)
- 1/3 cucumber, thinly sliced (or radish, carrot or daikon)
- 1/4 x red onion, thinly sliced
- 1 tbsp x rice vinegar
- 1 tbsp x honey
- A pinch x salt
- 1/2 avocado, sliced
- 1 handful x cherry tomatoes
- 1 handful x lettuce (or any salad greens)
- 1 tbsp x LSA (alternatively add your favourite nuts & seeds)
Yoghurt smooths out the aggressive spice and garlic overtones in kimchi allowing the grilled salmon and salad items to hold their own in this sandwich.
- Combine the cucumber, onion, vinegar, honey and salt. Set aside.
- Combine the yogurt and chopped kimchi to taste.
- Toast the pita bread and cut in half.
- Pan fry the salmon taking extra care to crisp up the skin.
- Fill the ½ pitas by layering in the salad items, then pickles, salmon and yogurt dressing. Finally sprinkle with LSA and serve.
Tip: Crisping the salmon skin creates a ‘bacon like’ effect.