*This recipe is gluten-free according to industry standards
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
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Ingredients
- skinless cod, haddock or hake 300g, cut into big chunks
- Belazu zhoug 4 tbsp
- lemon 1, juiced
- chickpeas 400g tin, rinsed and drained
- red onion 1/2, finely chopped
- tomatoes 2, diced
- cucumbers 2, diced
- parsley a small bunch, chopped
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.
Nutritional Information
- Kcals 456
- Fat 17.4g
- Saturates 2.1g
- Carbs 28.6g
- Sugars 9.6g
- Fibre 12.2g
- Protein 40.1g
- Salt 1.3g
