Fish skewers with labneh and chilli tomato salad
400g firm white fish fillets, cut into 2.5cm pieces
1 tbsp garlic oil
½ tsp ground sumac
2 tbsp roasted flaked almonds
Chilli tomato salad
400g mixed baby heirloom tomatoes, chopped coarsely
1 tbsp thinly sliced preserved lemon rind
1 fresh long red chilli, seeded and thinly sliced
1 cup loosely packed fresh flat-leaf parsley leaves
½ cup loosely packed fresh mint leaves
2 tbsp red grape vinegar
Place fish and oil in a medium bowl; toss to coat.
Thread fish onto four skewers; season.
Heat a large non-stick frying pan over high heat; cook fish for 3 mins each side or until just cooked through.
Sprinkle with sumac.
Meanwhile, make chilli tomato salad by combining all the ingredients.
Season to taste.
Pack fish (after it has cooled down), salad, labneh and almonds in separate containers, ensuring fish is an insulated bag.
When ready to eat, place the fish on salad and top with labneh and almonds.