Pita pockets filled with Indian cress, smoked salmon and pecan and avocado mash
Indian cress is another name for nasturtium.
Bernard Muscat's wine recommendation: a classic match with Brut Champagne or a good Cava.
For 4 people, you will need:
Four pita bread pockets, eight slices of smoked salmon, nasturtium leaves and flowers, 50g of pecan halves, a handful of basil leaves, one ripe avocado, olive oil, sea salt and freshly ground pepper, for the salad: mixed leaves, tomatoes, bean sprouts, olive oil and balsamic vinegar.
Process the pecan nuts until you have a fine powder, then add the basil leaves and process again. Place this mixture in a bowl and mash in the ripe avocado. Add a drizzle of olive oil and some salt and pepper. Grill or toast the pita bread and open it into pockets. Place a generous tablespoonful of the avocado mash in each one, then two slices of smoked salmon, and a few nasturtium leaves and flowers. Serve these with a side salad.
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