Preparation: 10 minutes plus 1 hour for marinating salmon
Cooking: 10-20 minutes
Total: 30 minutes
3 chorizo sausages, each cut into 8 pieces
24 raw prawns, peeled, tails intact, heads removed
1 red capsicum, cut into 24 x 2cm pieces
½ cup olive oil
12 bamboo skewers, soaked in water for 20 minutes
¼ cup lemon juice
zucchini, sliced lengthways ½ cup flat-leaf parsley, roughly chopped ½ cup mint, roughly chopped 4 zucchini, sliced lengthways ½ cup raw almonds, roughly chopped 50g feta, cut into 2 cm cubes
Preheat the grill to medium high
Alternately thread 2 pieces of chorizo prawns and 2 pieces of capsicum on to a skewer. Repeat with the remaining skewers. Brush with olive oil and season with salt and pepper. Place on the grill for 4-5 minutes until the prawns and sausages are cooked.
To prepare your salad toss the zucchini in a bowl with ¼ cup of oil. Cook for 2-3 minutes each side, until cooked through and marked with grill lines. Place in a bowl and set aside to cool.
Add the flat leaf parsley, mint, almonds, feta and lemon juice to the zucchini and season to taste, mix well. Divide the salad between 4 serving plates and top with the skewers.