Grilled fish skewers with chickpea salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 300g skinless cod, haddock or hake, cut into big chunks
- 4 tbsp Belazu zhoug
- 1 lemon, juiced
- 400g tin chickpeas, rinsed and drained
- 1/2 red onion, finely chopped
- 2, diced tomatoes
- 2, diced cucumbers
- a small bunch parsley, chopped
Method
- STEP 1
Toss the fish chunks with the zhoug and leave while you make the salad. Mix the rest of the ingredients with a splash of olive oil and season.
- STEP 2
Skewer the fish then grill on high for 5-6 minutes, until cooked through. Serve with the salad.
