Name: Smoked Salmon, Tzatziki, Poppy Seed & Caper Flatbread with Mixed Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 tbsp capers; 6 flatbreads or naan; 135 ml French vinaigrette; 1 ½ bunches radish; 2 shallots; 3 (113 g) pkgs smoked salmon; 1 ½ (142 g) pkgs spring mix (mixed greens); 1 ½ cups tzatziki sauce; poppy seeds

Smoked Salmon, Tzatziki, Poppy Seed & Caper Flatbread with Mixed SaladSmoked Salmon, Tzatziki, Poppy Seed & Caper Flatbread with Mixed Salad — a 30-minute lunch recipe with 9 ingredients, serving 6.Ingredients

3 tbsp capers

6 flatbreads or naan

135 ml French vinaigrette

1 ½ bunches radish

2 shallots

3 (113 g) pkgs smoked salmon

1 ½ (142 g) pkgs spring mix (mixed greens)

1 ½ cups tzatziki sauce

poppy seeds

Instructions

Preheat oven to 230°C (450°F).

Divide flatbreads between two large baking sheet pans. Place in the oven (it doesn't have to be fully heated) and bake, flipping halfway through, until slightly crispy, 8-10 minutes. Remove from oven and set aside to cool slightly, about 3 minutes.

Meanwhile, peel and mince shallots. Place in a large bowl along with the vinaigrette.

Wash, dry, trim, and thinly slice radishes. Add to the bowl with the vinaigrette and set aside.

Chop or tear salmon into bite-sized pieces.

Once the flatbreads have cooled slightly, spread tzatziki over the surface. Top with smoked salmon, capers, and poppy seeds. Slice flatbreads into wedges.

Wash and dry mixed greens (skip this step if they came pre-washed). Add to the bowl with the vinaigrette and radishes, then toss to combine the salad.

To serve, divide flatbread and salad between plates. Enjoy!

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