Salmon Skewer:

• 2 tablespoons fresh oregano, chopped
• 1 tablespoon fresh dill, chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon chopped garlic
• 1 teaspoon chilies, chopped
• 1/2 teaspoon pepper
• 1/2 cup olive oil
• Zest of 1 lemon
• 2 lemons, thinly sliced
• 800g salmon, cut into 1″ cubes

— Combine oregano, dill, cumin, paprika, salt, garlic, pepper, chilies and olive oil

— Pour over salmon to marinade for 30 mins.  Reserve marinade for brushing
— Soak skewers for at least 1 hour prior to barbecuing, then starting with salmon thread skewer with folded lemon slices onto skewers

— Brush with reserved marinade

— Cook for approximately 7 mins, turning halfway

Summer Salad:

• Kale
• 1 avocado, sliced
• Chickpeas
• 3 figs

— Score figs, brush with olive oil and grill for the same time required to cook the salmon

— Toss with remaining ingredients

Chefs Tip: We are using a pomegranate vinaigrette, but you could use your favourite dressing!