- 300g smoked mackerel, skin removed
- 250g almond yogurt, to serve
- 1 tbsp. toasted sesame seeds, to serve
For the flatbreads
- 500g plain flour
- 250g almond yogurt
- 200ml water
- 2 tbsp. extra virgin olive oil, plus extra for oiling
- 2 tbsp. toasted caraway seeds
For the chipotle coleslaw
- 250g red or white cabbage, sliced
- 1 red onion, thinly sliced
- 1 small carrot, grated
- 2 spring onions, thinly sliced
- 100g fresh coriander, chopped
- Juice 1 lime
- 4 tbsp. extra virgin olive oil
- 1 tsp. chipotle paste
- Salt and pepper, to taste
