Sweet and sour fish kebabs with freekeh salad

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Jazz up the way you eat fish with these fun kebabs. Pineapple and paprika give the salmon a fabulous flavour and the freekeh salad is just sensational!

  • 400 g Skinless salmon, raw, boneless
  • 2 medium Lime, plus extra cheeks to serve
  • 700 g Pineapple, cut into 2cm pieces
  • 250 g cherry tomato
  • 135 g Freekeh, dry, (3/4 cup)
  • 1 medium Red capsicum, thinly sliced
  • 1 medium Capsicum, yellow, raw, thinly sliced
  • 1 medium Capsicum, green, raw, thinly sliced
  • 1/2 tsp ground paprika, sweet
  • 1/2 small red onion, thinly sliced
  • 40 g rocket, leaves
  • 1 tbs white wine vinegar
  • 3 tsp olive oil, extra-virgin
  • 2 x 3 second spray(s) oil spray

Cut salmon into 3cm chunks. For thinner parts, pile together to create a similar-sized piece. Peel pineapple and cut into 2cm slices. Remove core section and cut into 2-3cm pieces. Halve one lime lengthways and cut crossways into 5mm slices. Thread salmon, pineapple, tomatoes and a double layer of lime slices onto 12 skewers, dividing evenly. Cover and chill until required.

Meanwhile, cook freekeh in a large saucepan of boiling water for 20 minutes or until tender. Drain and cool. Preheat a chargrill or barbecue on medium-high. Lightly spray capsicum strips with olive oil and chargrill, tossing occasionally, for about 5 minutes or until tender. Set aside to cool slightly.

Halve remaining lime and squeeze juice over skewers. Sprinkle with paprika. Lightly spray with olive oil and chargrill, turning occasionally, for 4 minutes or until lightly browned.

Combine freekeh, capsicum, onion and rocket in a large bowl. Drizzle with vinegar and oil. Season and toss to combine. Serve with skewers and extra lime cheeks.

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