Embrace the spirit of eating simply and cleanly with these open-faced wholemeal pitas with hot-smoked salmon, sweet BBQ corn, zucchini, and a punchy lemon and chilli oil. Whether you’re off to the beach, lounging in the park, making lunchboxes for the kids, or putting together a home-made lunch for the office, these pitas add up to the perfect midday feast.
200g hot-smoked salmon, skin removed, flaked
1 large corn cob, husk and silks removed
2 zucchinis, sliced thinly into ribbons
1 long red chilli, finely chopped
Finely grated zest and juice of 1 lemon
Extra virgin olive oil
2 wholemeal pita breads
Freshly ground black pepper
Preheat a char grill or barbecue to high heat and cook corn, turning, for 8 minutes or until tender and lightly charred. Using a serrated knife, cut down the length of the corn to remove kernels. Transfer to bowl and set aside.
Whisk ¼ cup extra virgin olive oil, chilli, and lemon zest and juice in a small bowl, season with salt and pepper. Brush the oil onto one side of each pita. Place the pitas on the hot BBQ or char grill and cook for 1-2 minutes on each side, or until lightly toasted.
Place the zucchini ribbons on a lightly oiled baking tray and place on the hot BBQ until softened.
To assemble, divide the corn between toasted pitas. Top with zucchini ribbons and flaked smoked salmon. Scatter with extra chilli and drizzle with lemony, chilli oil.
Makes 2 pitas