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Smoked salmon pitas with garlic and dill yoghurt

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  • Difficulty: Easy
  • Serves: 4
  • Preparation time:
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  • 100g Regal Cold Smoked Salmon
  • 2 tablespoons fresh dill, roughly chopped
  • 2/3 cup plain yoghurt, unsweetened
  • 1 clove garlic, minced
  • 1/4 red onion, thinly sliced
  • 3 radishes, thinly sliced
  • 1/3 cucumber, thinly sliced
  • 1 cup mesclun salad greens
  • 1 spring onion, finely sliced
  • 80g feta, crumbled cheese
  • 4 pita pockets
  • cracked pepper
  • 1 lemon, cut into wedges


In a bowl, combine 1 tablespoon fresh dill, plain yoghurt and minced garlic, set aside.

Heat a large cast iron pan over a medium heat. Fry pitas on both sides until warmed through but still soft.

Top pitas with filling ingredients, drizzle over yoghurt and garnish with remaining chopped dill. Serve with a squeeze of lemon. 

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