serves 3-4 as a light meal
2 pita breads
1 tablespoon oil
1/2 telegraph cucumber, roughly chopped
1 red onion, finely sliced
15 cherry tomatoes, halved or quartered
1/2 cup kalamata olives
½ cup parsley leaves, finely chopped
½ cup roughly chopped basil leaves
300g hot smoked salmon
2 cloves garlic, crushed and chopped
2 tablespoons lemon juice
Salt and freshly ground black pepper
¼ cup extra virgin olive oil
Cut pita breads in half and brush with oil and grill until golden on both sides. Break pitas into bite-size pieces.
Place cucumber, onion. tomatoes, olives, parsley and basil in a platter. Flake salmon with a fork and mix through salad.
In a small bowl combine garlic, lemon juice, salt, pepper and oil and drizzle over salad.
Toss pita crisps over salad and serve at once.