Green harissa monk flatbreads

plate 2 people
clock 1


  • 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


  1. Marinade your monk in zhoug for at least 30-40 mins before cooking. 
  2. 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.
  3. 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.
  4. Serve your rustic flatbread topped with shredded lettuce, cooked monkfish and a generous dollop of plain yoghurt. Garnish with pickled radish and edible flowers.