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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    150g packs Fresh Blackberries

    200g pack The Fishmonger Smoked Salmon

    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 Squeezy 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.