SPICY TOMATO OIL:

● 2 NZ Hothouse Roma tomatoes

● 1 fat clove garlic, minced

● 3 Tbsp olive oil

● ½ tsp each chili flakes & smoked paprika

● 1 tsp each red wine vinegar & white sugar

GREEK SPICED FISH SKEWERS:

● 700g firm white fish fillets, cut into strips

● ¼ cup unsweetened Greek yoghurt

● 2 cloves garlic, minced

● 2 tsp honey

● ½ tsp ground turmeric

● ¼ tsp each ground cumin & smoked paprika

TO SERVE (OPTIONAL):

● 1 telegraph cucumber, peeled, deseeded & diced 1cm

● 1 punnet NZ Hothouse strawberry tomatoes, diced

● ½ red onion, finely diced

● 1 ½ cups coriander, finely chopped

● 1 clove garlic, minced

● Juice of ½ lemon

● 1 cup unsweetened Greek yoghurt

● 4 Lebanese style pita breads

● Fresh dill, to garnish

Method

Tomato Oil: Grate the tomatoes on the coarse side of a box grater, discarding the skin that gets

left behind. Add to a bowl along with the garlic, vinegar, sugar and ½ tsp flaky sea salt and set

aside. Add the olive oil to a small pot and place over medium heat. Heat the oil until it is very hot

but not smoking, then remove from heat and stir through the spices. Pour the hot spice oil over

the tomato mixture and mix together. Season to taste with salt and set aside to serve.

Fish Skewers: Pat the fish dry and cut into strips roughly 2cm thick, set aside. Add the

remaining ingredients to a bowl along with 1 Tbsp olive oil and 1 tsp flaky sea salt. Whisk

together until combined, then toss through the strips of fish. Set aside to marinate until ready to

cook. Thread the fish onto metal skewers, folding and piercing in a zigzag pattern (see video for

reference). Drizzle the skewers generously with more olive oil.

Preheat your BBQ to high. Cook the skewers for 6-8 minutes, turning often using a spatula to

scrape them off the grill, until cooked through.

To Serve: Add the cucumber, cherry tomatoes, onion, coriander, garlic, lemon juice and a

drizzle of olive oil to a medium bowl. Season with salt and toss together. Warm the pita breads

in the microwave. Season the yoghurt lightly with salt.

Serve the fish skewers with the yoghurt, tomato oil, salad and pitas. Garnish with some fresh

dill, if desired.