Hong Kong’s summers are infamously hot and humid, so when the mercury starts climbing, I like to cool off with nutritious, light meals that take moments to prepare. Let’s face it, when it’s that hot, no one wants to slave away in the kitchen!
One of my favourite go-to assembles is my roasted salmon, hummus and za’atar flatbread recipe. Simple, fresh, and healthy, it’s the perfect recipe that can be tossed together within moments with some trusty pantry standbys. The recipe calls for hummus and za’atar, both of which are packed full of intoxicating flavours, and can be made beforehand and kept in the fridge to enliven a quick meal. You can find my 5-minute hummus recipe here, as well as my za’atar blend recipe here.
Salmon, packed with rich omega-3 fats, and a staple in my native Canada, is rolled together with crunchy spinach and juicy tomatoes to give this flatbread irresistible flavours and vibrant colours. All items can be prepared ahead of time, so all you have to do is take 5 minutes to assemble. Happy eating, everyone!
Ingredients (serves 2):
- 250g fillet of salmon
- handful of cherry tomatoes
- handful of baby spinach
- 4 tsp za’atar
- 2 tbsp hummus
- 2 flatbreads
- salt and pepper to taste
- olive oil
Preheat oven to 200 degrees Celsius. Drizzle olive oil over salmon fillet and sprinkle with salt and pepper. Roast in the oven for 20 minutes. (You can do this beforehand and keep the salmon in the fridge for easy prep).
For the za’atar recipe, I blended together sumac, oregano, thyme, sesame and salt. It’s a fantastic spice blend to have always on hand, as it adds intoxicating aromas to carbs, proteins and vegetables. You can find the exact proportions I used to create this blend here.
Drizzle each flatbread with a generous amount of olive oil, and dust with the za’atar blend. Grill for around 20 seconds on each side.
Top with a generous smear of hummus (click here for the recipe) and fork tender flakes of roasted salmon, crunchy baby spinach and tomatoes. Roll it up and enjoy!