Summer is here – seafood is plentiful and should be enjoyed on a balmy Summer’s evening when a heavy meal is not appealing.  Bon Appetit!

Salmon and prawn lemongrass skewers                                       Serves 6

6 stalks lemongrass

4 kaffir lime leaves, chopped

1 teaspoon ground turmeric

2 teaspoons ground cumin

2 teaspoons chopped garlic

¼ cup olive oil

250g Atlantic salmon, cubed

24 raw green prawns, peeled & de-veined

1 lime, cut into wedges to serve

Remove and discard the tough outer leaves of the lemongrass, then cut each piece into 15cm lengths. Set aside, leaving the rest of the lemongrass for the marinade.

Marinade: combine rest of the lemongrass, coriander, lime leaf, turmeric, cumin, garlic and oil in a food processor. Blend until smooth. Reserve 1 tablespoon of the mixture and then pour the rest into a bowl. Add the salmon and prawns, gently tossing to coat. Set aside in the fridge for at least 2 hours or overnight. Thread salmon and prawns alternately onto the skewers, then brush with extra marinade. Cook on a pre-heated grill or barbecue for 1-2 mins each side. Serve with lime wedges and salads.

Summer Prawn salad                                                                          Serves 4

¼ of a seedless watermelon

20 large cooked prawns, peeled

½ red onion, thinly sliced

100 grams crumbled reduced fat feta

½ cup fresh mint leaves