Basa Shish Kebab With Tomato Bulgur Pilaf And Zingy Salad

Slice your basa fillet[s] into thin strips, then add them to a bowl with your ground paprika, ground cumin and the juice of half your lemon[s]

Season with a generous pinch of salt and pepper and give everything a good mix up, then put in the fridge to marinate until later

Meanwhile, peel and dice your red onion[s] as finely as you can

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a low heat

Once hot, add the diced onion and cook for 6 min or until softened

Boil a kettle

Soak your skewers in cold water (this prevents them from burning whilst cooking!)

Dissolve your vegetable stock mix and tomato paste in 400ml [520ml] [680ml] boiled water – this is your tomato stock

Once the onion has softened, add your bulgur wheat and sultanas and cook for 1 min or until coated in the oil

Add the tomato stock to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 15 min or until the water has absorbed and the bulgur is cooked – this is your tomato bulgur pilaf

While the bulgur wheat is cooking, preheat the grill to high

Thread the marinated basa strips evenly onto 2 soaked skewers per person, leaving a small gap between each piece – these are your basa shish kebabs

Add the basa shish kebabs to a tin foil-lined baking tray with a drizzle of vegetable oil

Put the tray under the grill for 12-15 min or until cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

While the fish is cooking, add your natural yoghurt to a bowl with a pinch of salt and a small squeeze of lemon juice (save the rest for later!) – this is your lemon yoghurt

Meanwhile, top, tail and grate your carrot[s] and dice your tomato[es]

Wash your salad, then pat it dry with kitchen paper

Add the juice from the remaining lemon to a large bowl with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt, then add the grated carrot, diced tomato and salad

Give everything a good mix up – this is your zingy salad