Ingredients
Method
1.To make labne, place a sieve or colander over a mixing bowl. Line sieve with a cheesecloth, then spoon yoghurt into it. Bring tips of cloth together and tie with a rubber band. Chill for 4 hours or overnight.
2.In a large frying pan, heat half the oil on high. Sauté eggplant for 4-5 minutes until tender. Transfer to a large bowl and cool slightly.
3.In a small food processor, pulse almonds until coarsely chopped. Toss through eggplant in bowl.
4.Add herbs, tomato, cucumber and onion to eggplant mixture.
5.In a jug, whisk 1 tablespoon oil, lemon juice and garlic. Season. Toss through salad just before serving.
6.In a frying pan, heat the remaining oil on high. Sear salmon for 1 minute each side. Transfer to a plate and cut into cubes.
7.Top pita bread with labne, salad and salmon slices. Serve sprinkled with pomegranate seeds.
