Fish Shawarma, Courgette Houmous and Flatbread
In this Fish Shawarma, Courgette Houmous and Flatbread recipe from chef and cookery teacher Nena Foster, an aromatic Middle Eastern spice paste is balanced by crunchy veg and pickles, while adding courgettes to the houmous gives it a fresh summery lift. Inspired by a classic street food dish, this is great for getting hands on and assembling your perfect bite. If you’ve shawarma paste leftover, make a crunchy snack by tossing some chickpeas in olive oil and a little paste and roasting until golden.
- Time: 60 min
- Servings: 4
Source: ocado.com
Ingredients
- of shawarma paste
- of olive oil
- firm white fish fillets, such as hake, monkfish or cod loin, cubed
- large courgettes, cut into 3cm chunks
- of cooked chickpeas
- of tahini
- lemon, juiced
- garlic clove, roughly chopped
- of ground cumin
- oregano sprigs, leaves picked
- of white spelt flour, plus extra for dusting
- of baking powder
- of greek yoghurt or kefir
- small red cabbage, shredded
- iceberg lettuce, shredded
- tomatoes, diced
- of fresh pickles