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