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Crispy cod wraps with salsa and harissa lime mayo
Fruit and vegetables
2
tomatoes
, very finely diced
½
onion
, very finely diced
15g/½oz fresh
dill
, roughly chopped
1 heaped tbsp
garlic
granules
4
sweet potatoes
, peeled and cut into 1cm/½in thick chips
1
lime
, finely grated zest and juice of ½
lime
1 tbsp
garlic
granules
Tins, packets and jars
3 tbsp quick-cook
polenta
3 tbsp
mayonnaise
100g/3½oz
plain flour
1 tbsp
English mustard
powder
Cooking ingredients
drizzle
olive oil
1 tsp
caster sugar
flaky sea salt and freshly ground
black pepper
3 tbsp za’atar
3 tbsp
olive oil
flaky sea salt and freshly ground
black pepper
1 tbsp rose
harissa
flaky
sea salt
2 tsp ground
paprika
1 tsp
cayenne pepper
1 tsp ground
turmeric
vegetable oil
, for frying
flaky sea salt and freshly ground
black pepper
Baking and patisserie
6 mini tortilla
wraps
Dairy, eggs and chilled
2 free-range
eggs
, beaten
Meat, fish and poultry
500g/1lb 2oz
cod
loins, cut into 2.5cm/1in chunks
Back to recipe
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