Za'atar salmon and courgette skewers with harissa yoghurt

Preparation

Grate the garlic cloves. To serve zest the lemons. Into 16 chunks cut the salmon fillets. Into 16 slices cut the courgettes.

Method

1. 1 In a bowl, mix together the za’atar, garlic, half the lemon zest, olive oil and a pinch of salt.
2. 2 Add the salmon and courgette, and leave to marinate for at least an hour.
3. 3 Mix together the yogurt, the remaining lemon zest and a pinch of salt.
4. 4 Swirl through the harissa paste, then set aside.
5. 5 Thread the salmon and courgette on to 4 skewers.
6. 6 Place a griddle pan on a high heat.
7. 7 When hot, cook the salmon skewers for 2 minutes, then turn and cook for a further 2 minutes.
8. 8 Serve with the harissa yogurt and lemon wedges on the side.