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How to make Salmon & swordfish kebabs with haloumi asparagus salad

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 1 tablespoon fennel seeds
  • 1 tablespoon celery seeds
  • Pinch of salt
  • 3 (about 200g each, 2cm thick) boneless skinless salmon steaks
  • 3 (about 180g each, 2cm thick) swordfish steaks, skin removed
  • 1 tablespoon olive oil
  • 2 tablespoons finely chopped fresh continental parsley
  • 2 teaspoons finely shredded lemon rind

Haloumi asparagus salad

  • 60ml (1/4 cup) olive oil
  • 2 bunches asparagus, ends trimmed, diagonally cut into 3cm pieces
  • 200g haloumi, drained, cut into 1cm cubes
  • 1 x 80g pkt baby rocket leaves
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, crushed
  • 2 tablespoons drained chopped capers
  • Freshly ground black pepper

Method

  • Step 1 Combine the fennel and celery seeds in a small frying pan over medium heat. Cook, stirring, for 30 seconds or until fragrant. Remove from heat. Place in a mortar and pestle, and gently pound until finely crushed. Season with salt.
  • Step 2 Preheat barbecue or chargrill on high. Cut salmon and swordfish into 2.5cm cubes. Thread alternately onto skewers.
  • Step 3 To make the salad, heat 2 tablespoons of the oil in a frying pan over medium-high heat. Add the asparagus and cook, tossing, for 2 minutes or until bright green and tender crisp. Transfer to a bowl. Return pan to medium heat and add haloumi. Cook, tossing occasionally, for 1 minute or until brown. Add to asparagus along with rocket and gently toss. Set aside. Whisk together remaining oil, lemon juice, mustard and garlic in a small bowl.
  • Step 4 Brush kebabs with oil and sprinkle with spices. Cook on grill for 4 minutes each side or until almost cooked through.
  • Step 5 Drizzle dressing over haloumi salad. Sprinkle with capers. Taste and season with pepper. Gently toss to combine.
  • Step 6 Place salad on plates. Top with kebabs. Serve sprinkled with parsley and rind.