Sabrina Ghayour served up crispy cod wraps with baked sweet potatoes, za’atar and garlic chips, salsa and harissa lime mayo on Saturday Kitchen.

The ingredients for the salsa are: 2 tomatoes, very finely diced, ½ brown onion, very finely diced, 15g fresh dill, roughly chopped, drizzle olive oil, 1 tsp caster sugar, flaky sea salt and freshly ground black pepper, For the baked sweet potato, za’atar and garlic chips, 3 tbsp quick-cook polenta, 3 tbsp za’atar, 1 heaped tbsp garlic granules, 4 sweet potatoes, peeled and cut into 1cm thick chips, 3 tbsp olive oil, flaky sea salt and freshly ground black pepper.

For the harissa lime mayo: 3 tbsp mayonnaise, 1 tbsp rose harissa, 1 lime, finely grated zest and juice of ½ lime and flaky sea salt.

For the crispy cod wraps: 2 free-range eggs, beaten, 100g plain flour, 1 tbsp garlic granules, 1 tbsp English mustard powder, 2 tsp ground paprika, 1 tsp cayenne pepper, 1 tsp ground turmeric, vegetable oil, for frying, 500g cod loins, cut into 2.5cm chunks, 6 mini tortilla wraps, flaky sea salt and freshly ground black pepper.

See recipes by Sabrina in her book titled: Simply: Easy everyday dishes: The 5th book from the bestselling author of Persiana, Sirocco, Feasts and Bazaar available from Amazon now.