Olive Magazine
Grilled Fish Skewers With Chickpea Salad

Grilled fish skewers with chickpea salad

Published: March 24, 2017 at 12:00 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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
Nutrition:
HighlightNutrientUnit
low inkcal456
fat17.4g
saturates2.1g
carbs28.6g
sugars9.6g
fibre12.2g
protein40.1g
salt1.3g
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*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

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

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.

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