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- Fish Shawarma, Courgette Houmous and Flatbread
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Search results for 3 tbsp of shawarma paste
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Search results for 3 tbsp of olive oil
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Search results for 4 firm white fish fillets, such as hake, monkfish or cod loin, cubed
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Search results for 200 g of cooked chickpeas
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Search results for 75 g of tahini
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Search results for 0.5 lemon, juiced
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Search results for 1 garlic clove, roughly chopped
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Search results for 1 tbsp of ground cumin
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Search results for 5 oregano sprigs, leaves picked
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Search results for 275 g of white spelt flour, plus extra for dusting
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Search results for 2 tbsp of fresh pickles
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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