Salmon Tarator with Fattoush Salad

Steps

1. Prep tarator Preheat oven to 220°C. Finely dice shallot and roughly chop first measure of dill. Finely chop walnuts and toss all in a bowl with tarator spice and ¼ tsp salt. Crumble in feta and set aside.
2. Prep and cook salmon Pat salmon dry and remove any pin bones. Cut into 2-3 pieces and place skin side down on a lined oven tray. Divide first measure of yoghurt between fillets and spread out evenly. Divide tarator mix evenly between fillets and press lightly to stick. Cook in oven on upper rack for 6-7 minutes, for medium-rare, or until cooked to your liking. Rest, covered for 2-3 minutes.
3. Prep pitas Cut pita breads into 2cm wedges and place on another lined oven tray. Drizzle with oil and bake in oven (below salmon) for about 4 minutes, until warmed through and almost crispy.
4. Make salad Combine dressing ingredients in a bowl with a drizzle of olive oil and season. Dice tomato 1cm and peel cucumber into ribbons. Toss in bowl with dressing, spinach and pita wedges. Season to taste.
5. Serve salad topped with salmon and dill.