Barbecue

Salmon skewers with Moroccan chickpea and parsley salad

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Mark O'Meara

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Serves: 4

Time to make: 25 mins , plus 30 mins marinating

Ingredients

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8 long wooden skewers

1 ½ teaspoons ground cumin

1 teaspoon sweet paprika

1 teaspoon finely grated ginger

¼ cup orange juice, plus 1 extra tablespoon

400g skinless salmon fillets, cut in 1.5cm cubes

2 small courgettezucchiniXszucchini, summer squashX, trimmed, cut in rounds

1 large red capsicum, deseeded, diced in 1.5cm cubes

16 small button mushrooms

2 x 400g cans chickpeagarbanzoXsgarbanzosX, drained, rinsed

½ cup fresh flat-leaf parsley, roughly chopped

½ small red onion, thinly sliced

2 tablespoons currants

Instructions

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1 Soak skewers in cold water for 20 minutes. Combine cumin, paprika, ginger and orange juice in a shallow non-metallic bowl. Add salmon fillets. Stir to coat. Cover bowl and refrigerate for 30 minutes. Alternately thread salmon cubes, courgettes, capsicum and mushrooms on prepared skewers.

2 To make salad, place chickpeas, parsley, onion, currants and extra orange juice in a large salad bowl. Toss to combine and set aside.

3 Preheat a grill pan or barbecue to high. Cook skewers, turning, for 8 minutes or until vegetables are tender and salmon is golden and cooked to your liking.

4 Divide salad among plates, top each with 2 skewers then serve.

Variations

Make it gluten free: Check ground spices are gluten free.

Nutrition Info (per serve)

Calories 509 cal

Kilojoules 2130 kJ

Protein 32 g

Total fat 27 g

Saturated fat 7 g

Carbohydrates 30 g

Sugar 12 g

Dietary fibre 12 g

Sodium 180 mg

Calcium 100 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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