Grilled fish skewers with chickpea salad

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

20 minutes
serves 2
Easy

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

March 24, 2017 at 12:00 pm

*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

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.