Green harissa monk flatbreads

Name: Green harissa monk flatbreads
Cook time: 1
Yield: 2
Ingredients: 200g Monkfish, diced 1 tbsp olive oil 1 tbsp zhoug or green harissa 2 tbsp natural yoghurt ½ little gem, shredded 4 radish, chopped 75ml cider vinegar 1 tbsp caster sugar 50ml boiling water 2 flatbreads, grilled Pinch of sea salt

2 people

Ingredients:

200g Monkfish, diced
1 tbsp olive oil
1 tbsp zhoug or green harissa
2 tbsp natural yoghurt
½ little gem, shredded
4 radish, chopped
75ml cider vinegar
1 tbsp caster sugar
50ml boiling water
2 flatbreads, grilled
Pinch of sea salt

Method:

Marinade your monk in zhoug for at least 30-40 mins before cooking.
In a small frying pan cook your spiced monkfish with oil for 7-8 mins. Season the cooked fish with a little sea salt and then in another pan warm your flatbreads.
In a small saucepan warm your vinegar, sugar and water and then submerge your chopped radish. Pickle sliced radish in the hot sweetened vinegar solution for 5-10 mins.
Serve your rustic flatbread topped with shredded lettuce, cooked monkfish and a generous dollop of plain yoghurt. Garnish with pickled radish and edible flowers.