Ginger and lime salmon skewers with rice and chick pea salad

These zingy salmon skewers with a rice and chickpea salad are a great option for a lighter BBQ lunch!

Ingredients

Serves: 4

Ready in: 30 mins

For the salmon

• 4 Co-op Salmon Fillets
• 1 thumb-sized piece of fresh ginger, grated
• 1½ tbsp soy sauce
• 2 tbsp honey
• 1 lime, juiced and zested
• Oil, for drizzling

For the rice and chick pea salad

• 150g brown or wild rice
• ½ x 400g tin Co-op Chick Peas
• 100g raisins or sultanas
• 1 red onion, finely sliced
• 1 medium carrot, grated
• 1½ tbsp olive oil
• ½ lemon, juiced
• Small handful fresh coriander, chopped
• Salad leaves, to serve

Method

1. Remove the skin from the salmon fillets, then cut into large cubes. Mix the ginger, soy, honey and lime, and toss the salmon cubes in the mixture, then put in the fridge for 30 mins.
2. Meanwhile, make the rice salad. Cook the rice according to pack instructions. Add the chick peas for the final few mins, then drain.
3. Toss the rice with the raisins or sultanas, red onion and carrot. Mix the olive oil with the lemon juice and some seasoning and pour over the rice, stirring to combine.
4. To cook the salmon, thread the cubes of fish onto skewers (if using wooden skewers, soak them in water first). Drizzle with a little oil and cook on a BBQ over a low-medium heat or chargrill pan for 3-4 mins on each side, until just cooked through.
5. When ready to serve, stir the fresh coriander through the rice salad and serve the warm salmon skewers along with the rice, and a little green salad, if liked.