I love a pickled fish salad in the summer – it is so easy and looks and tastes great. This one has a simple marinade and a barbecued version of the classic panzanella. It is very important to mix the bread through just before serving as you don’t want it completely soggy.
These hand-held pies make for a delicious sizeable snack and are perfect for making a day or so ahead. If you make them larger they’ll make for an excellent dinner. Rather than rolling out the dough, I used a tortilla press to make the rounds – if you have one it’s much faster than rolling.
I like to make my own harissa when I have time – it’s perfect for keeping in the fridge until required. I was inspired to use sun-dried tomatoes in the harissa after reading Ana Sortun’s delightful Spices: Flavours of the Eastern Mediterranean.