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Harissa sardine flatbreads with harissa yoghurt
Fruit and vegetables
¼
red onion
, finely sliced
1 tbsp
lemon juice
or vinegar
10
cherry tomatoes
, cut into quarters
¼
cucumber
, cut into cubes
small handful
fresh coriander
, roughly chopped
1
garlic
clove, grated
1
lemon
, juice only
handful
fresh coriander
, finely chopped, plus roughly chopped coriander, to garnish
squeeze
lemon juice
Tins, packets and jars
2 x 120g tins
sardines
in water, brine or oil, drained
Cooking ingredients
1 tbsp rose
harissa
freshly ground
black pepper
1 tsp rose
harissa
pinch
salt
Dairy, eggs and chilled
120g/4¼oz Greek-style
yoghurt
Other
2 large
flatbreads
, to serve
Back to recipe
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