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Egyptian spiced fish wraps

Ingredients:

1 small red onion, very thinly sliced

1 tsp sumac

2 tsp red wine vinegar

2/3 cup plain flour

45g packet pistachio dukkah

600g skinless firm white fish fillets

Extra virgin olive oil, for shallow frying

4 large pita breads

200g tub pumpkin hummus

1 bunch rocket, trimmed

250g cherry tomatoes, halved

1/3 cup plain reduced-fat Greek-style yoghurt

Fresh coriander sprigs, to serve

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Directions:

Step 1: Combine onion, sumac and vinegar in a bowl. Season with salt and pepper. Set aside. Place flour in a separate bowl. Season with salt and pepper. Place dukkah in another separate shallow bowl. Cut fish into 2cm-wide strips.

Step 2: Add enough oil to a medium frying pan to come 5mm up the side of pan. Heat over medium-high heat. Dip fish in flour, shaking off excess. Shallow-fry, in batches, for 3 minutes each side or until golden and cooked through. Drain on paper towel for 20 seconds. Toss fish in dukkah. Drain on paper towel.

Step 3: Spread pita with hummus. Top with rocket, tomato, onion and fish, and dollop with yoghurt. Sprinkle with any remaining dukkah and the coriander sprigs. Serve.

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