Detailed step-by-step description of how to cook the dish "Salmon & swordfish kebabs with haloumi asparagus salad". Try it by all means
- Combine the fennel and celery seeds in a small frying pan over medium heat. Cook, stirring, for 30 seconds or until fragrant. Remove from heat. Place in a mortar and pestle, and gently pound until finely crushed. Season with salt.
- Preheat barbecue or chargrill on high. Cut salmon and swordfish into 2.5cm cubes. Thread alternately onto skewers.
- To make the salad, heat 2 tablespoons of the oil in a frying pan over medium-high heat. Add the asparagus and cook, tossing, for 2 minutes or until bright green and tender crisp. Transfer to a bowl. Return pan to medium heat and add haloumi. Cook, tossing occasionally, for 1 minute or until brown. Add to asparagus along with rocket and gently toss. Set aside. Whisk together remaining oil, lemon juice, mustard and garlic in a small bowl.
- Brush kebabs with oil and sprinkle with spices. Cook on grill for 4 minutes each side or until almost cooked through.
- Drizzle dressing over haloumi salad. Sprinkle with capers. Taste and season with pepper. Gently toss to combine.
- Place salad on plates. Top with kebabs. Serve sprinkled with parsley and rind.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set