|3 cup||self-raising flour|
|1 cup||plain yoghurt|
|1/2 cup||apple cider vinegar|
|1/4 cup||fresh dill — chopped|
|1 1/2 tbsp||sugar|
|1/2 tsp||black pepper|
|drizzle of||olive oil|
|salt and black pepper|
|2 x 600 g box||Sea Harvest Fish Friday|
|2 x 190 g tubs||hummus|
|2 x 190 g tubs||tzatziki|
|4||radishes — thinly sliced|
|90 g packet||pickled red onions|
|small handful||fresh coriander|
|small handful||fresh mint|
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.
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.
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.
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.
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.