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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Spend less time cooking, more time savouring! Ready in just 20 minutes, this seafood delight is a burst of freshness and flavour.
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.
Remember to soak your bamboo skewers in water for at least 20 minutes before use to prevent burning – or use metal ones.
Calories 406 cal
Kilojoules 1708 kJ
Total fat 22.5 g
Saturated fat 4.6 g
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