Spiced cod flatbreads with preserved lemon and avocado salsa, pul biber onions and harissa lime yoghurt

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 4

By Sabrina Ghayour

Ingredients

For the spiced cod

  • 2 tbsp Greek-style yoghurt
  • 5cm/2in piece fresh turmeric, peeled and finely grated
  • 1 garlic clove, crushed
  • 300g/10½oz sustainable cod loin, cut into 2.5cm/1in chunks
  • 1 tbsp olive oil

For the flatbreads

  • 30g/1oz unsalted butter
  • 175g/6oz plain flour
  • 100ml/3½fl oz semi-skimmed milk
  • 2 tsp freshly ground pepper
  • 2 tsp garlic granules
  • 1 tbsp olive oil

For the harissa and lime yoghurt

  • 280g/10oz Greek-style yoghurt
  • 1 heaped tbsp rose harissa
  • 1 lime, zest and juice
  • sea salt and freshly ground black pepper

For the salsa

  • small handful dill, roughly chopped
  • 4 preserved lemons, deseeded and very finely chopped
  • 1 tbsp barberries
  • ½ ripe avocado, finely diced
  • 2 tsp nigella seeds

For the pul biber onions

  • 1 small red onion, very thinly sliced
  • 1 tsp sugar
  • 1 tsp honey
  • 1 tbsp rice vinegar
  • 1 heaped tsp of pul biber chilli flakes (Turkish pepper), plus extra for garnish