Ingredients
17 total- 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
7 stepsStep 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.