ZA’ATAR ROAST HAKE & TADZIKI by Olly Gallery, owner and chef of Manna Bristol


Serves 4

• 4 thick skinned Hake portions • 200g Bulgar wheat • 1 cucumber • Bunch spring onion • Small pack of cherry tomatoes • Small bunch radish • 1 red and yellow pepper • Pot of Greek yoghurt • Bunch coriander, parsley, mint and dill • 1 lemon • Red wine vinegar • 1 clove garlic • Za’atar spice blend, available in supermarkets


Grate half the cucumber, sprinkle with sea salt and set aside.

Dice all the vegetables into 5mm cubes – time consuming but worth it. Stir in the uncooked bulgar wheat and put in the fridge for an hour. Heat up a non-stick pan.

Pour in a lug of olive oil and season the fish generously. Fry the hake skin side down for about 3 mins, turn and carry on cooking for 2 mins.

Take off the heat, sprinkle with Zataar and leave to cook through in the pan.

Squeeze out the cucumber and stir into the Greek yoghurt, along with a grated clove of garlic. Add a squeeze of lemon, a bunch of chopped dill and a splash of red wine vinegar. Check the seasoning.

Finely chop all your herbs and add to the bulgar wheat with the juice of a lemon. Season to taste. Spoon the wheat and vegetables onto plates and drizzle with yoghurt sauce.

Place your fish on top and finish with olive oil and a touch more Za’atar.

Manna, 2B North View, BS6 7QB. Tel: 0117 970 6276 or visit: