Salmon kebab with a herb crust

Defrost salmon

Defrost wrap & bar mark / chargrill

Slice courgette

Finely slice peppers and put into iced water

Slice radish

Defrost rice

chop coriander

1. Cut the salmon into even sized chunks.

2. In a blender blend the yoghurt with the herbs and sweet & sour onion pickles - keep to one side.

3. Marinade the salmon in the yoghurt mixture, overnight if possible and then thread onto a skewer.

4. Place the salmon on a papered tray and cook in a very hot oven (250oC) for 5 minutes.

5. Heat the rice in a pan over a medium heat or in a microwave ensuring core temperature is reached, then mix in a pinch of chopped coriander and the pomegranate.

6. In a pan over a medium heat fry the courgettes dusted in cumin and sumac, cook until golden on both sides, you may wish to add a squeeze of lemon.

7. Place the wrap onto a suitable plate and spoon over the rice followed by the salmon kebab (remove the skewer)

8. Now spoon on the courgettes.

9. Garnish the entire wrap with crispy onions, radish, curled peppers, herbs and a drizzle of the yoghurt - serve!