Fantastic fish skewers

Instructions

1. Preheat the oven to 200ºC/400ºF/gas 6, and place 4 wooden skewers into a tray of cold water to soak (or use woody rosemary sprigs – see Flavour boost tip).
2. Drizzle 2 tablespoons of olive oil into a large roasting tray, peel and finely grate in 1 clove of garlic along with the zest of 1 lemon, then squeeze in the juice from half. Pick, finely chop and add 2 sprigs of fresh rosemary, then season with sea salt and black pepper.
3. Deseed 1 red pepper, then slice into 3cm chunks along with 4 x 130g of white fish fillets and 2 thick slices of wholemeal bread (200g), then add to the tray and toss to coat.
4. Remove the skewers from the water, then divide and thread the bread, fish and pepper pieces onto the skewers, leaving little spaces between them so that the heat cooks everything evenly.
5. Loosely wrap 2 slices of pancetta or smoked streaky bacon around each skewer, then place back in the tray and roast for 10 minutes, or until golden and just cooked through (you can also grill, barbecue or cook on a griddle, turning halfway).
6. Heat 2 x 250g sachets of cooked grain pouches according to the packet instructions, then tip into a bowl and toss gently with 2 x 80g bags of watercress, spinach & rocket, 1 tablespoon of extra virgin olive oil, the juice of ½ a lemon and a pinch each of sea salt and black pepper.
7. Divide the lentil salad between plates, serving a kebab on top of each. Slice the remaining lemon into wedges for squeezing over, and serve each portion each with 1 tablespoon of natural yoghurt.

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