For the spiced cod
Greek-style natural yoghurt 2 tbsp
Turmeric 2 heaped tsp
Garlic 1 clove, crushed
Cod loin 300g, cut into 1 inch chunks
Olive oil 1 tbsp
For the flatbreads
Unsalted butter 30g
Plain flour 175g
Semi-skimmed milk 100ml
Pepper 2tsp, ground
Garlic granules 2 tsp
Olive oil 1 tbsp
For the harissa & citrus yoghurt
Greek-style natural yoghurt 250g
Harissa 1 heaped tbsp
Lemon or lime 1, zest & juice
Sea salt & black pepper
For the red onion garnish
Red onion 1, thinly sliced
Sugar 1 tsp
Honey 1 tsp
Rice vinegar 1 tbsp
Chilli flakes 1 heaped tsp
How to cook
Start with the the spiced cod: mix 2 tablespoons of natural yoghurt with turmeric and crushed garlic. Season well with salt and pepper and marinate the cod for 30 minutes to 1 hour.
Meanwhile, to make the flatbreads, melt the butter and combine with the remaining ingredients, except for the oil. Mix until a firm dough has formed. Wrap in cling film and leave to rest at room temperature for 30 minutes.
To make the red onion garnish, combine all the ingredients in a jar or tupperware. Put the lid on and shake until the onions lose their rigidity. Season with salt and pepper and set to one side.
To make the harissa and citrus yoghurt, mix everything together, season with salt and pepper and set aside.
Divide the dough into 4 and roll into thin rounds. Preheat a large frying pan over a medium heat. Brush the hot pan with the oil and grill the flatbreads for about 45–60 seconds on each side until lightly browned.
To make the cod, heat the oil a in a large frying pan over a medium-high heat, add the cod and brown on all sides until just cooked through & its lost its transparency.
To serve, divide the cod between 4 flatbreads and drizzle in the yoghurt. Add a generous amount of the red onions and sprinkle over extra chilli flakes. Add some leaves of your choice alongside.