Seafood kebabs with green quinoa salad

Instructions

1. Soak the skewers in cold water for 30 minutes to prevent burning.
2. To make the marinade, whisk together the rapeseed oil, grated lemon zest and juice, crushed garlic, 1/2 tsp ground coriander and 1 tbsp dill in a medium bowl then season with freshly ground black pepper. Add the prawns and fish to the bowl and stir to coat. Cover and chill for 10 minutes.
3. Meanwhile, prepare the salad. Cook the quinoa to pack instructions, adding the soya beans for the final 2 minutes of cooking time. Drain, then spread the quinoa and soya beans on a plate to cool. In a small jug, whisk together the citrus juices and vinegar, then season to taste and set aside.
4. Preheat the grill to high and line a grill pan with kitchen foil. Thread the prawns and fish onto the skewers, then cook under the grill for 5-8 minutes, turning once, until the prawns are pink and the fish is cooked through.
5. Transfer the quinoa mixture to a bowl, then add the chickpeas, kale, 3 tbsp dill and cucumber. Pour over the dressing and stir to combine. Serve with the skewers.
6. Cook’s Tip: To finely chop the kale, blitz it in a food processor on a pulse setting.