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Harissa salmon with broad beans and pita salad

Harissa salmon with broad beans and pita salad

Total Time
40 min
15 min
25 min


Wholemeal pita bread

2 large, (2 x 68g breads, split horizontally)

Ground sumac

½ tsp

Frozen broad beans

1½ cup(s), (225g)

Frozen green peas

1 cup(s), (120g)

Skinless salmon

4 medium, (4 x 160g)


1½ tbs, paste

Cherry tomatoes

300 g, halved

Fresh flat-leaf parsley

1 cup(s)

Fresh mint

1 cup(s)

Lemon juice

1 tbs

Olive oil

2 tsp


1 medium, wedges to serve

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
  2. Lightly spray a chargrill or barbecue with oil and preheat over high heat. Lightly spray pita with oil and sprinkle with sumac. Cook for 1–2 minutes each side or until golden. Set aside to cool.
  3. Cook broad beans and peas following packet instructions until just tender. Drain. Rinse under cold water. Drain. Peel beans and discard skins.
  4. Place salmon on prepared tray. Brush evenly with harissa. Bake for 10 minutes or until just cooked through.
  5. Meanwhile, combine broad beans, peas, tomatoes, parsley and mint in a large bowl. Drizzle with juice and oil and toss gently to combine.
  6. Break cooked pita into pieces. Add to salad and toss gently to combine. Serve salmon with salad and lemon wedges.