You're going to need the big knife here. This ruby-hued, Turkish-style ezme salad gets chopped and then chopped again into a rustic salsa that is as delicious as it is pretty. Go right ahead and lay your softly spiced salmon on top for a lovely and light dinner.
Zest ½ the lemon. Place lemon zest, 20ml (1 tablespoon) olive oil, Classic Cumin and Coriander Blend and salmon in a bowl. Season with salt and pepper and mix well.
Preheat oven grill to high. Place salmon on a lightly greased baking tray and grill for 8 minutes or until cooked to your liking. Set aside and keep warm.
Finely dice spring onions, tomatoes and capsicum. Chop parsley.
Place diced spring onion, tomato, capsicum and most of the parsley (reserving some to serve) together on a chopping board and use a large knife to finely chop until mixed well. Transfer to a bowl.
Juice ½ the lemon. Add pomegranate molasses, lemon juice and remaining olive oil to salad. Season with salt and pepper and mix well to combine.
Warm souvlaki breads following packet instructions. Cut remaining lemon into wedges. Top ezme salad with salmon and reserved parsley and serve with lemon wedges and warm bread.