Fish Shawarma, Courgette Houmous and Flatbread
By OcadoLife
Published on 08 June 2022
In this Fish Shawarma, Courgette Houmous and Flatbread recipe from chef and cookery teacher Nena Foster, an aromatic Middle Eastern spice paste is balanced by crunchy veg and pickles, while adding courgettes to the houmous gives it a fresh summery lift. Inspired by a classic street food dish, this is great for getting hands on and assembling your perfect bite. If you’ve shawarma paste leftover, make a crunchy snack by tossing some chickpeas in olive oil and a little paste and roasting until golden.Time and servings
1 hrTotal time
4Servings
20 minsPrep time
40 minsCooking time
Ingredients
- 3 tbsp of shawarma paste
- 3 tbsp of olive oil
- 4 firm white fish fillets, such as hake, monkfish or cod loin, cubed
- 2 large courgettes, cut into 3cm chunks
- 200 g of cooked chickpeas
- 75 g of tahini
- 0.5 lemon, juiced
- 1 garlic clove, roughly chopped
- 1 tbsp of ground cumin
- 5 oregano sprigs, leaves picked
- 275 g of white spelt flour, plus extra for dusting
- 1 tsp of baking powder
- 275 g of greek yoghurt or kefir
- 0.25 small red cabbage, shredded
- 0.25 iceberg lettuce, shredded
- 2 tomatoes, diced
- 2 tbsp of fresh pickles
Method
Step 1
In a bowl, mix the shawarma paste with ½ tbsp olive oil. Add the fish, season, then toss to coat. Chill for 30 mins-1 hr.Step 2
For the houmous, preheat the oven to 220°C/200°C fan/gas 7. Toss the courgettes in a roasting tin with ½ tbsp extra virgin olive oil. Season; roast for 30-35 mins until charred.Step 3
Add the roasted courgettes to a blender with the remaining extra virgin olive oil, the chickpeas, tahini, lemon juice, garlic, cumin and oregano; whizz until smooth. Season and set aside (or chill if making ahead).Step 4
For the flatbreads, sift the flour, baking powder and ½ tsp sea salt into a bowl. Stir in the yoghurt, then knead by hand until soft and smooth.Step 5
Divide the dough into 4 balls; dust the dough and a clean work surface with flour. Stretch the dough out by hand to make 4 ovals (¼ cm thick). Place a large dry frying or griddle pan over medium-high heat. Cook for 2-3 mins on each side until puffed up.Step 6
Meanwhile, heat the remaining 1tbsp olive oil in a non-stick frying pan over medium heat. Cook the fish for 2-3 mins on each side, until cooked through.Step 7
Spread the flatbreads with the houmous; top with the cabbage, lettuce, tomato and fish, then pickles.