1. Peel and slice shallot. Heat a small pan over medium-high heat with 1 tbsp oil. Cook shallot for 3-4 minutes, or until soft. Add 2 tsp cumin and beans (including water). Simmer for 10 minutes. Roughly mash with a fork and season with salt and pepper.

2. Finely chop coriander leaves and stems. Combine with lime zest, 1/2 the juice (wedge remaining) and 2 tbsp olive oil. Season with salt.

3. Ribbon cucumber using a vegetable peeler. Slice capsicum, avocado and jalapeño. Set aside with sprouts.

4. Toast flatbreads in a dry frypan over medium heat for 1 minute on each side. Slice in half if preferred.

5. Cut fish into fingers. Combine 1 tsp smoked paprika, 1 tsp cumin and 1 tbsp oil. Rub over fish to coat and season with salt and pepper. Reheat pan over medium-high heat. Cook fish for 3-4 minutes on each side, or until cooked through.

6. Serve all components at the table for assembling.

Notes:
No Fish option - replacement is chicken tenderloins. 

Increase cooking time to 10 minutes, or until cooked through.

Gluten friendly option - flatbreads are replaced with GF wraps.

shallot 1
Kidney beans 400g

Coriander 1 packet
Lime 1

Lebanese cucumber 1
green capsicum 1
avocado 1
Jalapeño 1
Broccoli sprouts 1/2 punnet

Lebanese flatbreads 1 packet

White fish fillets 2 packets

From your pantry:
oil (for cooking+ olive), salt, pepper, smoked paprika, ground cumin