Whole wheat pita with salmon, tzatziki and pickled onion

Ingredients

For 1 serving

• Salmon fillet120 g
• Whole wheat pita1
• Nonfat Greek yogurt70 g
• Cucumber80 g
• Dill3 g
• Red onion40 g
• Red wine vinegar10 ml
• Romaine lettuce50 g
• Extra virgin olive oil4 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, fish, sulphites,

Method

1. Thinly slice the red onion and leave it in the red wine vinegar with a pinch of salt for 10 minutes, until pink and softened.
2. Meanwhile pat the salmon fillet dry and season with salt and pepper. Heat the extra virgin olive oil in a non-stick pan over medium-high heat and cook it for 3–4 minutes per side, skin first, until opaque in the centre; remove the skin and flake it.
3. Grate the cucumber, squeeze it well and mix it with the Greek yoghurt, chopped dill and a pinch of salt.
4. Wash the romaine lettuce and shred it. Warm the pitta in the pan for 30 seconds per side and fill it with lettuce, salmon, tzatziki and drained onion.