salmon and silver beet wraps with labne

  • ½ cup (75g) sesame seeds
  • 800g skinless salmon fillets, cut into
    8 pieces 
  • 2 tablespoons sesame oil 
  • 8 silver beet (Swiss chard) leaves, trimmed 
  • 300g tub store-bought marinated labne (yoghurt cheese), drained 
  • 3 zucchini (courgettes), grated 
  • 1 cup radish sprouts+ 
  • lemon wedges, to serve
  1. Place the sesame seeds on a large plate and roll the salmon in the seeds, pressing to coat all sides. 
  2. Heat the oil in a large frying pan over medium heat and cook the salmon, in batches, for 3–4 minutes, turning, or until golden. While the salmon is cooking, place the silver beet in a large bowl, cover with boiling water and allow to stand for 30 seconds. Drain and place in a bowl of iced water to refresh. Drain and pat dry with a clean tea towel. 
  3. To serve, spread each silver beet leaf with 2 tablespoons of the labne. Top with the zucchini, salmon, radish sprouts and roll to enclose. Serve with lemon wedges. Makes 8. 

+ You can substitute radish sprouts for any sprout you prefer.

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