Seafood skewers with lentil salad

Serves: 4

Time to make: 30 mins

Ingredients

8 skewers, presoaked in water if bamboo
2 teaspoons olive oil
6 spring onions, sliced
1 stalk celery, finely diced
1 teaspoon cumin seeds
1 cup red lentils, rinsed
1 lemon, ¼ cup juice
1 ½ cups salt-reduced liquid chicken stock
¼ cup currants
3 zucchini, grated
½ cup chopped fresh coriandercilantroX
500g white fish fillets, cut in 3cm pieces
300g raw prawns, peeled and deveined
spray oil
3 bunches asparagus, woody ends trimmed

Instructions

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1 To make lentil salad, heat half the oil in a large frying pan. Add spring onions and celery. Cook over a low heat for 5 minutes or until soft. Add cumin and cook for 1 minute. Add lentils and lemon juice. Stir for 1-2 minutes until juice evaporates.

2 Add stock and currants. Bring to the boil then reduce heat to low and simmer uncovered for 10-15 minutes or until all liquid is absorbed. Cool then fold through courgettes and coriander.

3 Meanwhile, heat a grill pan or barbecue to high. Thread fish and prawns onto skewers and spray with oil. Place asparagus and skewers on grill and cook for 6 minutes, turning occasionally. Serve lentil salad with skewers and asparagus.

Variations

Make it gluten free: Use gluten-free stock.

Nutrition Info (per serve)

Calories 464 cal

Kilojoules 1940 kJ

Protein 56 g

Total fat 10 g

Saturated fat 2 g

Carbohydrates 40 g

Sugar 16 g

Dietary fibre 8 g

Sodium 730 mg

Calcium 190 mg

Iron 9 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.