fattoush inspired salad with spiced fish kebabs

Fattoush is a lovely fresh Arabic salad made with toasted pita bread, salad and vegetables – which makes a colourful meal with great crunch! My version makes for a quick, easy and healthy weeknight dinner, with or without the bread.

fattoush and fish kebab salad1 lebanese cucumber, peeled, chopped
1 celery stick, chopped
punnet cherry tomatoes, halved
1 large fennel bulb ‘leaf’, thinly sliced
5 small radishes, thinly sliced
1 yellow (or red) capsicum, diced
½ red onion, thinly sliced
bunch mint, chopped
½ lemon, juiced
olive oil, a decent dash
salt, pinch
sumac, pinch or 2

1 salmon fillet, cubed
1 ling fillet, cubed (Ling is a firm white fish)
spice mix: smokey paprika, chilli, garlic, salt and pepper
olive oil, drizzle

greek yoghurt, a good dollop
lebanese flat bread, grilled to crisp, sprinkled with zaatar and olive oil

method salad:
Combine all of the ingredients in a bowl an give it a mix.

method fish kebab:
Preheat the oven to 200c
Thread alternate pieces of white fish cubes with salmon cubes onto a skewer.
Combine the spices or use a prepared mix (for example, Harissa, or just use smoked paprika) and sprinkle over the skewers.
On a baking tray lined with a sheet of baking paper (to save some elbow grease later), place the skewers and drizzle with some olive oil.
Bake for 10 mins or until the fish is cooked and the top looks golden.

Tip: If you prefer your salmon towards medium-rare, make the salmon cubes a bit bigger than the ling cubes. 


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