Smoked Salmon Pita with Harissa Smothered Potatoes

Directions

1. Combine everything in a bowl and mix to combine. Let this sit while you prepare all the other components. Give it a mix once in a while, but other than that it’s perfect. Use it in this sandwich or any other sandwich.
2. Boil potatoes in salted water until soft enough to slide a knife through (5-7 minutes).
3. Meanwhile, combine harissa and olive oil in a dish.
4. When the potatoes are cooked through - strain them briefly and toss them while still warm into them in the harissa to coat.
5. Add in your olives, herbs and pomegranate.
6. *if your olives are super salty like mine this dish won’t need any additional salting. But if you taste it and it needs a little oomf - be my guest and salt away!
7. Hard Boiled Egg *Or you could go soft boiled and jammy, scrambled, sunny side - the choice is yours and all will be equally delicious.
8. Time to make your pita pop: Warm your pita in the microwave with a splash of water wrapped in a kitchen towel for 45 - 60 seconds if frozen and 15 seconds if not (just to get it soft and fluffy).
9. Using the back of a spoon, schmear some labneh on both inner pita walls.
10. Now spoon in your various ingredients in layers: start with some harissa potatoes, add in some lemon & onion salad, then a few big chunks of FISHWIFE smoked salmon, and repeat.
11. Lil more a this, lil more a that, until your pita looks full and voluptuous, even spilling over with goodies. Now bend to the pita and enjoy!