Ingredients

• 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 lime
• zest and juice
• 1 tbsp olive oil
• sea salt and freshly ground black pepper
• 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
• 280g/10oz Greek-style yoghurt
• 1 heaped tbsp rose harissa
• 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
• 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 (Aleppo pepper)
• plus extra for garnish

Directions

• To make the spiced cod
• mix 2 tablespoons of the yoghurt with the turmeric
• crushed garlic and lime zest. Season well with salt and pepper and marinate the cod for 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 salsa
• mix the ingredients together in a bowl
• season with salt and pepper and set aside.
• To make the pul biber onions
• combine all the ingredients in a plastic container with a lid. Put the lid on and shake until the onions lose their rigidity. Season with salt and pepper and set aside.
• To make the harissa 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.
• To serve
• divide the cod between 4 flatbreads and dollop a generous amount of the yoghurt on top. Add the salsa
• some pul biber onions and sprinkle over extra pul biber chilli flakes.