Salmon and zucchini skewers with white bean purée

Photographer: Steve Brown

Spend less time cooking, more time savouring! Ready in just 20 minutes, this seafood delight is a burst of freshness and flavour.

Serves: 4

Time to make: 20 mins

Ingredients

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400g salmon fillet, skin-off, cut into 3cm cubes
2 zucchini/ courgettezucchiniXszucchini, summer squashX, cut into 2cm thick slices
2 tsp za’atar spice
2 tsp extra-virgin olive oil
425g cannellini beans, drained and rinsed
1-2 cloves garlic
1 lemon, juice
1 tsp tahini
1 tsp white miso paste
60g leafy mix salad
2 tbs sesame seeds, toasted

Instructions

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1 In a large bowl, combine salmon, zucchini, za’atar spice and 1 tsp of extra-virgin olive oil. Thread 1 slice of zucchini followed by 1 cube of salmon onto your first bamboo or metal skewer and repeat this step once more. Continue with the remaining skewers.

2 To make the purée, in a small food processor, place beans, garlic, 2 tablespoons of lemon juice, tahini, miso and 2 tablespoons of warm water and blend until almost smooth. Refrigerate for 10 minutes to thicken slightly.

3 Heat a large grill-pan or barbecue over medium heat. Brush skewers with 1 teaspoon of oil and cook for 1-2 minutes each side or until charred. Cover loosely with foil to keep warm.

4 Serve skewers with white bean puree, leafy salad, sesame seeds and a squeeze of lemon juice.

HFG tip

Remember to soak your bamboo skewers in water for at least 20 minutes before use to prevent burning – or use metal ones.

Nutrition Info (per serve)

Calories 406 cal

Kilojoules 1708 kJ

Protein 31.8 g

Total fat 22.5 g

Saturated fat 4.6 g

Carbohydrates 16.9 g

Sugar 4.1 g

Dietary fibre 9.7 g

Sodium 416 mg

Calcium 132 mg

Iron 3 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.