Prep Time: 5 minutes
Cook Time: 2 minutes
4 wholemeal pita pockets
1 avocado, peeled, seeded, mashed
4 x 125g cans salmon slices in springwater, drained
50g baby rocket leaves
1 Toast in a sandwich press or preheat a grill on high. Place the pita pockets on an oven tray. Toast under preheated grill for 1-2 minutes each side or until lightly crisp.
2 Remove from heat and transfer to serving plates.
3 Spread each pita bread with avocado. Top with salmon slices and sprinkle with rocket leaves. Serve immediately.
Sprinkle with dill springs and coarsely chopped chives, or add thinly sliced red onion for extra colour and flavour.