Harissa Salmon Breakfast Plate

• 100 g, separated into folds — Smoked salmon
• 64 g (1 large pita), cut into wedges — Whole-wheat pita bread
• 100 g — Plain nonfat Greek yogurt
• 15 g (1 tbsp) — Prepared harissa paste
• 75 g, cut into half-moons — Cucumber with peel
• 75 g, halved — Raw cherry tomatoes
• 5 g (1 tsp) — Fresh lemon juice
• 4.5 g (1 tsp) — Extra-virgin olive oil
• 0.3 g (1/8 tsp) — Ground black pepper

Method

1. 1Measure ingredients: Mix the harissa yogurtMeasure nonfat greek yogurt, harissa paste, lemon juice, extra virgin olive oil, and black pepper using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Mix the harissa yogurtWhisk the yogurt, harissa, lemon juice, olive oil, and black pepper for 30 seconds until smooth.30 secLook for: The harissa is completely dispersed and the sauce is pale orange without red streaks.Safety: Keep the yogurt and smoked salmon refrigerated while preparing the plate.
3. 3Cut the plate componentsCut the pita into wedges, the cucumber into half-moons, and the tomatoes in half.Look for: The ingredients are fully prepared and ready for the next action.Safety: Use a clean board and knife for all ready-to-eat components.
4. 4Pat the vegetables dryPat the vegetables dry until no surface moisture remains.Look for: The cucumber and tomatoes are dry and the pita wedges are evenly cut.
5. 5Assemble the breakfast plateArrange all of the smoked salmon, pita wedges, cucumber, and tomatoes on one plate.Look for: Everything is evenly positioned and ready for the next action.
6. 6Spoon all of the harissa yogurt into a small wellSpoon all of the harissa yogurt into a small well and serve cold.Look for: The complete salmon portion is arranged in folds and every component remains distinct.Safety: Do not leave smoked fish or yogurt above 40°F for more than 2 hours.