LUNCH@WORK

FISH TACOS

For the flatbread

2 cups cake flour
1 teaspoon salt
1 teaspoon baking powder
1 cup plain yoghurt

For the Asian slaw

2 cups shredded red cabbage
1 carrot, peeled and cut into matchsticks
½ red onion, sliced
2 spring onions, sliced

For the dressing

5 tablespoons olive oil
1 tablespoon sesame oil
¼ cup rice wine vinegar
1 tablespoon soya sauce
1 tablespoon