• Preheat oven to 220°C/200°C fan-forced.
• Cut or tear pita bread (see ingredients) into bite-sized pieces.
• Place on a lined oven tray with a drizzle with olive oil and season with salt 
and pepper.
• Toss to coat and bake until golden, 8-10 minutes.

• In a large frying pan, heat a drizzle of olive oil over high heat.

• Cook capsicum, until tender and slightly charred, 4-5 minutes. Transfer to a large bowl and allow to cool.

• Return frying pan to medium-high heat with a drizzle of olive oil.

• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

• Remove from heat and add the honey, gently turning salmon to coat.

• To the bowl with the capsicum, add pita chips, cucumber, spring onion, mixed 
salad leaves and a drizzle of olive oil and vinegar. Toss to combine and season  to taste.
• Divide charred capsicum salad between bowls.
• Top with chermoula-honey salmon and babaganoush.
• Drizzle over golden goddess dressing. 
• Garnish with flaked almonds to serve. Enjoy!