If you have made the flatbreads and the dressing ahead, this is a quick throw-together meal. It's bright and fresh. And above all, easy.
4-6 flatbreads (recipe here)
250g hot-smoked salmon, flaked into pieces
1 medium Lebanese cucumber, sliced into ribbons using a peeler
1 cup loosely packed mixed herbs, leaves picked (I used coriander and Thai basil)
½ cup Thai coriander dressing (recipe here)
½ cup roasted cashews, roughly chopped
½ red onion, very finely sliced (optional)
1. Prepare the flatbreads as per this recipe (or use store-bought breads).
2. Add all the ingredients except for the dressing and cashews to a bowl. Using your hands, toss gently to incorporate. Slowly drizzle over some of the dressing and toss again. You may not need all the dressing – the aim is to have everything just coated rather than drowning.
3. Warm the flatbreads. Scoop the salmon mixture onto the flatbreads and scatter with cashews and onion just before serving.
Note: If you don't have the coriander dressing to hand, you can make a quick little dressing with the juice of 1 lime, 1 tablespoon sweet chilli jam, the zest of 1 makrut lime and half a teaspoon of fish sauce, or to taste.