Grilled fish skewers with chickpea salad

Name: Grilled fish skewers with chickpea salad
Total time: 20 min
Yield: Serves 2
Ingredients: 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

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Serves 2

Easy

Total time: 20 mins

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Zhoug is a punchy combo of fresh coriander, parsley, cloves and chilli. Here, it is used as a zingy marinade for grilled fish and served with a chickpea salad

Gluten free

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Alternatives

Complete the dish

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 belazu.com

Ingredients

Nutrition

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

Nutrition: per serving

kcal456

low
fat17.4g
saturates2.1g
carbs28.6g
sugars9.6g
fibre12.2g
protein40.1g
salt1.3g

Method

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.

Check out more of our best skewer recipes here...

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