Harissa sardine flatbreads with harissa yoghurt

Prepare: less than 30 mins
Cook: less than 10 mins
Serve: Serves 2
Dietary: Egg-free Healthy Nut-free

These super speedy, spicy harissa wraps will convince even the most ardent sardine haters! Packed with protein and Omega 3s, it’s an easy, delicious way to work oily fish into your weekly meal rotation.

Each serving provides 726 kcal, 41.1g protein, 58.8g carbohydrate (of which 20.7g sugars), 36g fat (of which 11g saturates), 6.7g fibre and 2.12g salt.

By Sophie Gastman

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Ingredients

For the salad

¼ red onion, finely sliced
1 tbsp lemon juice or vinegar
10 cherry tomatoes, cut into quarters
¼ cucumber, cut into cubes
small handful fresh coriander, roughly chopped
2 large flatbreads, to serve

For the harissa sardines

2 x 120g tins sardines in water, brine or oil, drained
1 garlic clove, grated
1 tbsp rose harissa
1 lemon, juice only
handful fresh coriander, finely chopped, plus roughly chopped coriander, to garnish
freshly ground black pepper

For the harissa yoghurt

120g/4¼oz Greek-style yoghurt
1 tsp rose harissa
squeeze lemon juice
pinch salt

Recipe tips

Method

To make the salad, mix the onion with lemon juice or vinegar in a small bowl and leave to sit. This takes the harsh edge off the onion.
To make the sardines, place the sardines, garlic, rose harissa and lemon juice in a large bowl. Gently mix with a fork, flaking the sardines.
Stir through the coriander and season generously with pepper. Set aside.
To make the yoghurt, mix the yoghurt, harissa, lemon juice and salt in a small bowl. Set aside.
To finish the salad, mix together the tomatoes, cucumber, pickled red onion (including any juices) and coriander in a large bowl.
Heat the flatbreads in a dry frying pan or in the oven. Spread a generous dollop of harissa yoghurt over each one, then top with the harissa sardines and spoon over the salad. Garnish with the extra coriander and serve.