Fish Skewers with Tabouleh

Time required: 30 minutes
Serves: 4 people

Ingredients:

• 600g skinless firm white fish (e.g. ling) – cut into 3cm cubes

• 1 medium orange – rind finely grated, juiced

• 2cm piece ginger – peeled, finely grated

• 2 tsp olive oil

• Olive oil spray

• 4 small wholemeal pita bread – to serve

• 200g baby salad leaf mix – to serve

For Tabouleh:

• 2/3 cup burghul/bulgar wheat

• 2 cups fresh flat leaf parsley – chopped

• 1 cup fresh mint leaves – chopped

• 3 medium tomatoes, seeds removed, chopped

• 2 tbsp olive oil

• 2 tbsp lemon juice

• Pepper – to season

Cooking method:

1. To make the tabouleh, place burghul in a bowl. Cover with boiling water. Stand for 15 minutes or until softened. Drain in a sieve, pressing out all the water using the back of a large metal spoon then transfer to a large bowl and cool. Add the remaining ingredients and toss well to combine.

2. Thread fish pieces onto eight bamboo skewers. Place in a shallow dish in a single layer. Whisk the orange rind, juice, ginger and olive oil in a small jug. Pour over fish skewers. Turn to coat. Cover and refrigerate for 10 minutes (if time permits).

3. Preheat grill/barbecue plate on medium-high heat and lightly spray with oil. Remove the skewers from the marinade. Place on barbecue and cook for about 6 minutes or until fish is cooked, turning skewers halfway during cooking time. Transfer to a plate. Cover with foil to keep warm.

4. Wrap pita bread in foil and place on the grill/barbecue for 5 minutes, to warm through.

5. Serve skewers with warm bread, tabouleh and salad leaves.

Tip:

• If you don’t have burghul, you can substitute with quinoa, cracked wheat or whole wheat couscous.

• If you would like to swap the baby salad leaf mix for something more jazzed up, have a peek at the ‘Salad and Side Dishes’ Recipe Section at the back of your HWFL Guide for some interesting ideas.