1 lemon cut into wedges with skin on and then thinly sliced
½ red onion thinly sliced root to tip
a small portion of a spicy green pepper thinly sliced
2 teaspoon salt
1 tablespoon sumac

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.

3 waxy potatoes cut into big chunks
⅓ cup black olives (or your olive of choice) smashed with the side of your knife
2 heaping tablespoons harissa
handful of fresh herbs
handful of pomegranate jewels
olive oil

Boil potatoes in salted water until soft enough to slide a knife through (5-7 minutes).

Meanwhile, combine harissa and olive oil in a dish.

When the potatoes are cooked through - strain them briefly and toss them while still warm into them in the harissa to coat.

Add in your olives, herbs and pomegranate.

*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!

*Or you could go soft boiled and jammy, scrambled, sunny side - the choice is yours and all will be equally delicious.

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).

Using the back of a spoon, schmear some labneh on both inner pita walls.

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.

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!