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 406cal

Kilojoules 1708kJ

Protein 31.8g

Total fat 22.5g

–Saturated fat 4.6g

Carbohydrates 16.9g

–Sugars 4.1g

Dietary fibre 9.7g

Sodium 416mg

Calcium 132mg

Iron 3mg

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.