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Spiced cod flatbreads with preserved lemon salsa and harissa yoghurt
Fruit and vegetables
1
garlic
clove, crushed
1
lime
, zest and juice
2 tsp freshly ground
pepper
2 tsp
garlic
granules
small handful
dill
, roughly chopped
½ ripe
avocado
, finely diced
1 small
red onion
, very thinly sliced
Tins, packets and jars
175g/6oz
plain flour
4
preserved lemons
, deseeded and very finely chopped
Cooking ingredients
5cm/2in piece fresh
turmeric
, peeled and finely grated
1 tbsp
olive oil
sea salt and freshly ground
black pepper
1 heaped tbsp rose
harissa
2 tsp
nigella seeds
1 tsp
sugar
1 tsp
honey
1 tbsp
rice vinegar
Dairy, eggs and chilled
2 tbsp Greek-style
yoghurt
30g/1oz unsalted
butter
100ml/3½fl oz semi-skimmed
milk
280g/10oz Greek-style
yoghurt
Meat, fish and poultry
300g/10½oz sustainable
cod
loin, cut into 2.5cm/1in chunks
Other
1 tbsp olive oil
1 tbsp barberries
1 heaped tsp of pul biber chilli flakes (
Aleppo pepper
), plus extra for garnish
Back to recipe
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