Ingredients

For the fish skewers:

• 200g salmon, cut into 2-inch chunks
• Four seabass fillets, halved lengthways (approx. 360g)
• Dozen king prawns

• 2 carrots, peeled
• 1/4 red cabbage
• 1/2 white onion
• 2 apples, cored
• Handful fresh mint
• Handful fresh coriander
• 1 lemon

• 3 inches fresh ginger, peeled, quartered
• 3 cloves garlic, peeled, halved
• 1 small red onion, peeled, quartered
• 4 sprigs of fresh coriander
• 1 red chilli
• 1.5 tbsp Cajun spice
• 1 tsp sea salt
• 45ml olive oil
• 1 lemon
• 150g Greek yoghurt

Tools

• MultiPro Go Super Compact Food Processor

Method

1. Firstly make sure you pre-heat your BBQ

For the summer slaw:

1. Using the 360 Express Serve feature with grating attachment; place a bowl under the spout and pass through the grater the cabbage, carrot, apples and onion.
2. Roughly chop the coriander and mint leaves and mix everything together. Just before you are ready to serve, squeeze over the juice of one lemon, two tablespoons of olive oil and 1/2 tsp sea salt.

For the marinade:

1. Add all the dry marinade ingredients to the Multi-pro Go and pulse until you have a coarse paste. Then add the olive oil and juice of 1 lemon, pulse again, and finally add the yoghurt and pulse for a few seconds to combine.
2. Taste, adding more salt, lemon or Cajun spice to meet your preference (it needs to be punchy!).
3. Pour the marinade into a bowl and gently fold in the seafood. Then start skewering the fish; start with a prawn, then a chunk of salmon, then roll half a fillet of seabass lengthways (like a pinwheel) and skewer through the centre. Repeat until all the fish is used up equally amongst the 8 skewers.

To cook:

1. Once the BBQ is hot, lightly oil the grill (it will smoke, and that’s OK), then lay the skewers over direct heat. Once you place them on the grill, don’t move them until they are nicely charred, about 4 minutes, then turn over to cook the other side (if they feel like they are sticking, you can use a fish slice to scrape them off the grill; slide it in line with the grill). You can close the lid while the fish in on the BBQ to help it cook through, but not needed.

To serve:

1. Once cooked, place onto a serving dish, give them a squeeze of lemon and pinch of salt and garnish with a little leftover chopped coriander and serve with your summer ‘slaw!