Zhoug is often called Yemenite pesto, though the resemblance is really only in colour. It’s a flavour-packed paste that works as a dip, condiment, salad dressing and marinade. £3.99, available from Waitrose, Ocado and


  • 300g skinless cod, haddock or hake, cut into big chunks
  • 4 tbsp Belazu zhoug
  • 1 lemon, juiced
  • 400g tin chickpeas, rinsed and drained
  • 1/2 red onion, finely chopped
  • 2, diced tomatoes
  • 2, diced cucumbers
  • a small bunch parsley, chopped


  • STEP 1

    Toss the fish chunks with the zhoug and leave while you make the salad. Mix the rest of the ingredients with a splash of olive oil and season.

  • STEP 2

    Skewer the fish then grill on high for 5-6 minutes, until cooked through. Serve with the salad.


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