Salmon skewers with Moroccan chickpea and parsley salad

Instructions

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.