White Fish Sharwarma With Quick Onion Pickle

First, make the onions; put the sliced onions into a mixing bowl with the vinegar, honey and salt, stirring really well to combine, then set aside. Next, put the shawarma paste into a large bowl with the yoghurt and one tbsp olive oil, mix well, then add the cubed fish and toss until thoroughly coated. Cover the bowl and place in the fridge to marinate for at least 30 minutes. Light your charcoal, if barbecuing, to give it time to come to cooking temperature.

While this happens, make the flatbreads; sieve the flour and salt into a large mixing bowl, then put the yoghurt into a measuring jug and top up to the 125ml mark with warm water. Mix, add the 2 tbsp oil, then slowly pour the liquid into the flour bowl, using clean fingers to mix it in until you have a soft but not sticky dough - don’t add all the liquid at once, because you may not need all of it (though if you are using wholemeal flour, you may need to use a little extra water). Turn the dough on to a floured work surface and knead for a couple of minutes, then divide it into four roughly equal balls and use a flour-dusted rolling pin to roll them out one at a time to about half a centimetre thick. Set a frying pan over a medium-high heat and drizzle in about half a teaspoon of oil. When the oil is hot, lift a flatbread into the pan and cook for 2-3 minutes until starting to puff up, with small spots of brown on the underside. (You can also cook the flatbreads directly on the barbecue, if using.) Flip the bread over and cook for another couple of minutes, until lightly golden and brown-spotted all over, then remove it from the pan or grill and wrap in foil or a clean cloth to keep warm while you cook the remaining flatbreads. Keep the breads wrapped and set aside until needed.

When the fish has had its time, put the remaining tbsp of olive oil into a clean frying pan and place over a medium heat. When the oil is hot, lift the fish out of the marinade, shaking off any excess, and into the pan; cook for about 3 minutes on each side until cooked through and lightly browned all over. (If barbecuing, thread the fish on to skewers and cook as above). Lift the cooked fish on to a kitchen-paper lined plate. Drain any excess liquid from the onion pickle and transfer the onions to a serving bowl, scattering the Nigella seeds across the top.

To serve, take the warm flatbreads, plate of fish and onion pickle to the table, together with plenty of salad leaves and some plain yoghurt. You can fill and fold your flatbread any way you like, though we suggest spreading the bread with yoghurt, then adding a layer of salad leaves, a generous helping of fish and a good dollop of the onion pickle, before folding in either side of the bread and gently rolling it up, tucking the contents in as you go.