Sticky Salmon and Chorizo Skewers, Persian Cous Cous, Minted Honey

Every component of this recipe can be prepared in advance, so on a busy working day a tasty, colourful and very fulfilling dinner can be cooked and served in less than ten minutes. It's that easy. Enjoy.

INGREDIENTS TO GET READY

2x Flatbreads

240g x Salmon Thick Salmon Fillet (cut into 8 x 30g Cubes)

240g x BBQ Chorizo (cut into 30g discs)

100ml x BBQ Sauce

50ml x Bulgogi Sauce

4 x Dessert Spoons Honey

Place ingredients into a mixing bowl, mix well, add the diced Salmon and Chorizo, marinade for at least 2 hours or preferably overnight

80g x Giant Cous Cous

20g x Pomegranate Seeds

2 x Spring Onions

1 x Red Chilli (deseeded and finely sliced)

Juice and zest of 1/2 Lemon

2 x Round Vine Tomatoes (deseeded and finely diced)

20g Coriander (finely chopped)

1 x Large Banana Shallot (finely Chopped)

2 x Dessert Spoons Sesame Oil

1 x Generous pinch of Turmeric.

Cook the Cous Cous in a pan of rapidly boiling water for approximately 6 minutes. Drain and allow to steam dry. Once cool place in a mixing bowl and add all the remaining ingredients, mix well and season to taste

200g x Extra thick Yoghurt

1 x Clove of Garlic smashed and chopped

15g X Fresh Mint (finely chopped)

10g x Coriander (finely Chopped)

2 x Dessert spoon Mountain Honey

Place all ingredients in a mixing bowl and mix well

PUT IT TOGETHER

1. Remove the salmon and Chorizo from the marinade and alternately thread two pieces of each onto each skewer

2. Lightly brush the Flatbreads with Olive Oil, place the Skewers onto a hot Grill plate or BBQ and cook for 3/4 minutes on each side. Baste with any remaining marinade to glaze the skewers whilst cooking

3. Warm the Flatbreads in the oven or a hot frying pan. When the Skewers are cooked arrange all ingredients on a serving platter and enjoy while still hot