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.