- 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
- 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
- 1 lime, zest and juice
- sea salt and freshly ground black pepper
- 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 (Turkish pepper), plus extra for garnish
- To make the spiced cod, mix 2 tablespoons of the yoghurt with the turmeric and crushed garlic. 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 and lime 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.