Salmon and vegetable kebabs with an ancient grain side salad.

Salmon and vegetable kebabs with an ancient grain side salad

Serves 2

Kebabs

3 salmon fillets, cut into cubes

½ red pepper, cubed

½ yellow pepper, cubed

½ courgette, cubed

½ red onion, cut into chunks 

Sprinkling of coriander

Chilli sauce, for dipping

Lemon wedges

Black pepper

Wooden or metal skewers

Ancient grain salad

150g cooked brown rice

100g cooked quinoa

100g cooked lentils

50g pine nuts, toasted

¼ red onion, finely diced

A handful of edamame beans

Chopped parsley

Olive oil

To make the ancient grain salad, rinse the rice, quinoa and lentils, and cook separately as per packet instructions. Next, toast the pine nuts in a frying pan for 4 minutes, on a low heat. Remove when golden.

Combine the cooked rice, quinoa, lentils, red onion, edamame beans and pine nuts in a mixing bowl. Drizzle with olive oil and mix well. Add parsley and black pepper to garnish. Set aside.

Preheat the grill to a medium heat and slide salmon chunks and cubed vegetables onto the skewers. Drizzle oil and black pepper over each skewer and grill for 4-5 minutes on each side, or until cooked through.

Sprinkle some coriander over kebabs and serve with the ancient grain salad, along with some chilli sauce for dipping. Serve with lemon wedges.

The Independent