Sumac Salmon Breakfast Plate

• 100 g smoked salmon — Smoked salmon
• 70 g (1 large pita), cut into wedges — Whole-wheat pita bread
• 60 g — Plain nonfat Greek yogurt
• 70 g, sliced — Cucumber with peel
• 70 g, halved — Raw cherry tomatoes
• 12 g (about 2 1/2 tsp) — Tahini from roasted sesame kernels
• 12 g (about 2 1/2 tsp) — Fresh lemon juice
• 1.2 g (about 1/2 tsp) — Ground sumac
• 5 g, chopped — Fresh spearmint leaves
• 0.2 g (small pinch) — Ground black pepper

Method

1. 1Measure ingredients: Mix the sumac yogurtMeasure nonfat greek yogurt, lemon juice, sumac, 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 sumac yogurtStir yogurt, 8 g lemon juice, half the sumac, and black pepper for 45 seconds until smooth and evenly speckled.45 secLook for: The yogurt is thick, pale pink, and free of watery streaks.Safety: Keep yogurt and smoked salmon at 40°F or colder.
3. 3Prepare the fresh plateDry cucumber and tomatoes, cut pita into six wedges.Look for: The ingredients are fully prepared and ready for the next action.Safety: Use potable water and a clean cutting board.
4. 4Stir tahini with remaining 4 g lemon juiceStir tahini with remaining 4 g lemon juice and 8 g water until pourable; rest for 5 minutes.5 minLook for: Vegetables are dry and crisp, pita wedges are intact, and tahini falls in a slow ribbon.
5. 5Arrange and finishSpoon sumac yogurt on the plate, fold smoked salmon beside it.Look for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Add cucumberAdd cucumber, tomatoes, and pita. Drizzle all tahini and finish with mint and remaining sumac.3 minLook for: Every component remains distinct and the salmon carries visible sumac and herbs.Safety: Use clean utensils for ready-to-eat fish and serve within 2 hours.