Chermoula King Prawn and Salmon Skewers with Lime Yogurt and Orange Fennel Rocket Salad

Ingredients

• 18 large SuperValu Signature Tastes tiger prawns, peeled and deveined
• 300g SuperValu Signature Tastes salmon, cubed
• 12 Skewers, soaked in water

Chermoula Marinade:

• ½ Bunch flat-leaf parsley
• ½ Bunch coriander
• 1 Red onion, chopped
• 4 Cloves garlic
• 1-2 Red chilies
• 2 tbsp Sweet smoked paprika
• 1 tbsp Curry powder
• 2 tbsp Salt
• 2 Lemons, juiced
• Olive oil

Lime Yogurt:

• 2 tbsp Chopped mint
• 200ml Natural Greek yogurt
• Salt and pepper, to taste

Salad:

• 2 Oranges, peeled and sliced
• 1 Fennel bulb, thinly sliced
• 100g Rocket
• 2 Shallots, thinly sliced
• Olive oil

Method

1. Blend all chermoula ingredients in a food processor to a fine paste.
2. Combine prawns and salmon with chermoula marinade. Marinate for at least 2 hours, or overnight.
3. Thread two prawns and three salmon cubes onto each skewer.
4. Combine yogurt, mint, salt, and pepper.
5. Toss oranges, fennel, shallots, and olive oil together in a bowl.
6. Barbecue skewers for 3 minutes per side, until prawns are pink.
7. Serve skewers on a platter with salad and lime yogurt.

Tip: The Perfect Pairing - Ricossa Gavi