Middle Eastern Style Fish Friday Flatbreads

Flatbreads

• Using an electric mixer fitted with a hook, combine the flour and yoghurt. Mix the ingredients until a dough starts to form. If the dough is dry, add 1 tablespoon of water and continue to knead and bring the dough together. Add the other tablespoon of water if needed to form a soft, pliable dough.
• Dump the dough out onto a clean, lightly floured surface. Divide into 8 equal pieces. Roll each piece out into about 15 cm size circles.
• Place a pan over medium-high heat and let it get very hot. Cook the bread on each side for about 2 minutes.

Cucumber Salad

Peel the cucumber and slice lengthways; using a teaspoon, scrape out the seeds and discard. Slice the cucumber into half-moon slices. In a large bowl combine the vinegar, dill, sugar, salt and pepper. Add cucumber and toss to coat. Let it sit in the fridge until serving time.

Aubergine

• Preheat the oven to 200 ºC.
• Drizzle the aubergine cubes with olive oil and season with salt and pepper. Place onto an oven tray (or into an air fryer) and cook until golden brown.

Fish

• Adjust the oven to 220 ºC.
• Lay frozen Fish Friday fillets onto a baking tray. Place into the oven to cook for 20-30 minutes until golden and crunchy. Alternatively, cook in an air fryer for the recommended time.

To Assemble

Place a generous dollop of hummus on a flatbread and top with a fillet of Fish Friday. Add a portion of cucumber and dill salad and aubergine cubes. Garnish with pickled onion, radish slices, fresh mint and coriander. Serve with a dollop of tzatziki and a drizzle of olive oil if preferred.