We love cumin, we love cod, and we certainly love labneh chickpeas. Have a go at this lovely cod dish.
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Serves
4
Yoghurt
Cod
Ground Cumin
Garlic Cloves
Chickpea
Red Onion
Lemons
Cucumber
Dill
Mint
Olive Oil
Serves
4
Yoghurt
Cod
Ground Cumin
Garlic Cloves
Chickpea
Red Onion
Lemons
Cucumber
Dill
Mint
Olive Oil
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Step 1.
Line a sieve with a piece of kitchen paper or J cloth and set over a bowl. Tip in the yoghurt and chill for 2 hrs.
Step 2.
When ready to eat, heat the oven to 180°C. Season the cod with salt and pepper. Add to a bowl with the cumin and grate in the garlic. Toss with a little olive oil and add to a lined tray. Slide into the oven for 8-10 mins or until just cooked.
Step 3.
Tip the chickpeas, liquid and all, into a pan and set over a medium heat. Once warm, drain and toss with the hung yoghurt.
Step 4.
Finely dice the red onion and cover with lemon juice. Finely dice the cucumber and herbs and get those into the bowl, too. Add a little olive oil and season with salt and pepper.
Step 5.
Spoon the warm labneh chickpeas onto a plate, top with a cod fillet and finish with the cucumber salsa and a wedge of lemon.
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