Spiced cod flatbreads with preserved lemon and avocado salsa, pul biber onions and harissa lime yoghurt

Spiced cod flatbreads with preserved lemon and avocado salsa, pul biber onions and harissa lime yoghurt

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 4

By Sabrina Ghayour
From Saturday Kitchen

Ingredients

For the spiced cod

  • 2 tbsp Greek-style yoghurt
  • 5cm/2in piece fresh turmeric, peeled and finely grated
  • 1 garlic clove, crushed
  • 300g/10½oz sustainable cod loin, cut into 2.5cm/1in chunks
  • 1 tbsp olive oil

For the flatbreads

  • 30g/1oz unsalted butter
  • 175g/6oz plain flour
  • 100ml/3½fl oz semi-skimmed milk
  • 2 tsp freshly ground pepper
  • 2 tsp garlic granules
  • 1 tbsp olive oil

For the harissa and lime yoghurt

  • 280g/10oz Greek-style yoghurt
  • 1 heaped tbsp rose harissa
  • 1 lime, zest and juice
  • sea salt and freshly ground black pepper

For the salsa

  • small handful dill, roughly chopped
  • 4 preserved lemons, deseeded and very finely chopped
  • 1 tbsp barberries
  • ½ ripe avocado, finely diced
  • 2 tsp nigella seeds

For the pul biber onions

  • 1 small red onion, very thinly sliced
  • 1 tsp sugar
  • 1 tsp honey
  • 1 tbsp rice vinegar
  • 1 heaped tsp of pul biber chilli flakes (Turkish pepper), plus extra for garnish

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